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.
