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Shrimp with Broccoli

Source: © EatingWell Magazine
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Active Time:  25 Minutes
Total Time:  25 Minutes
  4 servings, 1 1/2 cups each
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.
RECIPE 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 (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

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.
Shrimp with Broccoli Recipe at Cooking.com
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Fried in a Flash: Quick Shrimp Sautes
Nutrition Facts per Serving
Yield:   4 servings, 1 1/2 cups each
Calories: 178
Fat. Total: 6g
Protein: 25g
Carbohydrates, Total: 6g
Fat, Saturated: 1g
Fiber: 2g
Cholesterol: 172mg
Sodium: 520mg
% Cal. from Fat: 30%
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