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Shrimp with Broccoli
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2/3 cup bottled clam juice or reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon minced garlic, divided
- 3 teaspoons extra-virgin olive oil, divided
- 1/4 teaspoon crushed red pepper
- 1 pound raw shrimp (21-25 per pound), peeled and deveined (see Ingredient note)
- 1/4 teaspoon salt, divided
- 4 cups broccoli florets
- 2/3 cup water
- 2 tablespoons chopped fresh basil or parsley
- 1 teaspoon lemon juice
- Freshly ground pepper, to taste
- Lemon wedges
Nutrition Info
Per Serving
- Calories: 155 kcal
- Carbohydrates: 8 g
- Dietary Fiber: 3 g
- Fat: 4 g
- Protein: 21 g
- Sugars: 2 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
- Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
- Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.
- Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through. Serve immediately, with lemon wedges.
Yield: 4 servings
3. Still Hungry?
Here's an example of international cooking at its fastest and best: a speedy Asian take-out favorite given an update with the Italian sparkle of basil, garlic and lemon.
Notes:
Ingredient Note
Shrimp are sold by the number needed to make one pound--for example, 21-25 count or 31-40 count--and by more generic size names, such as large or extra large. Size names don't always correspond to the actual count size. To be sure you're getting the size you want, order by the count (or number) per pound.
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Most Helpful Reviews
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puke salad
Striker - March 23, 2009 02:55:12 PM PSTYou can make your own puke salad at home. Just get some mixed greens and place in bowl. Eat about 5 softboiled eggs and regurgitate them into the greens. Add salt and pepper and enjoy!
2 of 3 found this review helpful.
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sooo good
morgscarlson - March 12, 2009 03:04:38 PM PSTIt was easy to make and tasted great. I will definetly make this again.
1 of 1 found this review helpful.
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mmmmm!
deush_nader - March 23, 2009 03:28:04 PM PSTI generally like to serve the puke salad at family pot-luck gatherings. I bring it in an attractive silver wine bucket and garnish it with a sprig of rosemary.
1 of 2 found this review helpful.
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Tried them both
yankeedo@rocketmail.com - March 23, 2009 03:12:19 PM PSTI tried the "Shrimp with Broccoli" and then the "Puke Salad" and I must say that the puke salad was way better. The only thing I add to mine 2 tsp of tobasco sause. It gives the regurgitated eggs just enough spice but not enough to overwhelm the salad.
1 of 2 found this review helpful.
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we can
jmz34343 - March 24, 2009 08:31:07 AM PSTvery nice. try with rice
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