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Category: Seafood
Prep Time: Cook Time: Total Time:
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
1/4-1/2 teaspoon crushed red pepper
1 pound raw shrimp (21-25 per pound), peeled and deveined
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
Preparation
1. Combine clam juice (or chicken broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
2. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 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 shrimp are pink, about 3 minutes. Transfer to a bowl.
3. Add remaining 1-1/2 teaspoons oil to the pan. Add broccoli and remaining 1/8 teaspoon salt. Cook, stirring, for 1 minute. Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with shrimp.
4. Add reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3-4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add shrimp and broccoli; heat through. Serve immediately, with lemon wedges.
Serves 4.
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Shrimp with Broccoli
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Category: Seafood
Prep Time: Cook Time: Total Time:
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
1/4-1/2 teaspoon crushed red pepper
1 pound raw shrimp (21-25 per pound), peeled and deveined
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
Preparation
1. Combine clam juice (or chicken broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
2. Heat 1-1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 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 shrimp are pink, about 3 minutes. Transfer to a bowl.
3. Add remaining 1-1/2 teaspoons oil to the pan. Add broccoli and remaining 1/8 teaspoon salt. Cook, stirring, for 1 minute. Add water, cover and cook until broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with shrimp.
4. Add reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3-4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add shrimp and broccoli; heat through. Serve immediately, with lemon wedges.
Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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