Shrimp with Broccoli
Using the same technique as a flash-cooked Asian stir-fry, this seafood-vegetable sautÃ© sparkles with an Italian accent of basil, garlic and lemon.
Prep time: 15 minutes
Start to finish: 25 minutes
2/3 cup bottled clam juice or reduced-sodium chicken broth
1 teaspoon cornstarch
1 tablespoon minced garlic, divided
1 tablespoon extra-virgin olive oil, divided
1/4-1/2 teaspoon crushed red pepper
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt, or to taste, divided
4 cups fresh broccoli florets
2/3 cup water
2 tablespoons chopped fresh basil or parsley
1 teaspoon lemon juice
Freshly ground pepper to taste
Combine clam juice (or broth), cornstarch and 1/2 tablespoon garlic in a small bowl; whisk until smooth. Set aside.
Heat 1/2 tablespoon oil in a large nonstick skillet over medium-high heat. Add remaining 1/2 tablespoon garlic and crushed red pepper; cook, stirring, until fragrant but not browned, about 30 seconds. Add shrimp and 1/8 teaspoon salt. SautÃ© until the shrimp are pink, about 3 minutes. Transfer to a bowl.
Add remaining 1/2 tablespoon oil to the skillet. Add broccoli and 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 the shrimp.
Add the reserved clam juice mixture to the skillet 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 and heat through. Serve immediately, with lemon wedges.
Makes 4 servings, 1 1/2 cups each.
Per serving: 178 calories; 6 g total fat (1 g sat, 3 g mono); 172 mg cholesterol; 6 g carbohydrate; 25 g protein; 2 g fiber; 521 mg sodium.
Use a salt substitute to reduce sodium content.