Stir-Fried Shrimp with Broccoli
Almost all my sauce is inside florets and around shrimps. I like it because broccoli florets taste delicious with the quite strong garlic flavor of the sauce.
Ingredients
| ⅔ | cup |
chicken broth, low salt
or clam juice |
|
| 1 | teaspoon |
cornstarch
|
|
| 6 | cloves |
garlic
minced and divided |
|
| 2 ½ | teaspoons |
olive oil
or any vegetable oil, divided |
|
| 1 | x |
cayenne pepper
to taste, crushed |
* |
| 1 | pound |
shrimp
raw, peeled and deveined |
|
| ¼ | teaspoon |
salt
divided |
|
| 4 | cups |
broccoli florets
|
|
| ⅔ | cup |
water
|
|
| 3 | tablespoons |
cilantro
freshly chopped |
* |
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
black pepper
freshly ground, to taste |
* |
| 1 | x |
lemon
wedges |
* |
Directions
Add chicken broth or clam juice, cornstarch and half the garlic in a small bowl, whisk until well blended and smooth. Set aside.
Heat 1½ teaspoons oil in a large nonstick skillet over medium-high heat.
Stir in the remaining garlic and cayenne pepper to taste, stirring, until fragrant but not browned, about 30 to 40 seconds.
Stir in shrimp and ⅛ teaspoon salt, cook until the shrimp are pink, 2 to 4 minutes.
Transfer to a bowl.
Add the remaining 1 teaspoon oil to the pan.
Stir in broccoli and the remaining ⅛ teaspoon salt or to taste, cook, stirring, for 1 to 2 minutes.
Add water, cover and cook until the broccoli is crisp-tender, 2 to 4 minutes.
Transfer to the bowl with the shrimp.
Pour in the reserved broth or clam juice mixture to the pan and cook, stirring often, over medium-high heat, until thickened, about 3 minutes.
Stir in cilantro leaves and adjust seasoning with lemon juice and pepper to taste.
Stir in the shrimp and broccoli, heat through.
Serve with lemon wedges over the rice.
Nutrition Facts
Serving Size 283g (10.0 oz)
