Shrimp with Broccoli
By á-6667
Ingredients
- 2/3 cup(s) bottled clam juice, or reduced-sodium chicken broth
- 1 teaspoon(s) cornstarch
- 1 tablespoon(s) minced garlic, divided
- 3 teaspoon(s) extra-virgin olive oil, divided
- 1/3 teaspoon(s) crushed red pepper
- 1 pound(s) raw shrimp (21-25 per pound), peeled and deveined
- 1/4 teaspoon(s) salt, divided
- 4 cup(s) broccoli florets
- 2/3 cup(s) water
- 2 tablespoon(s) chopped fresh basil, or parsley
- 1 teaspoon(s) lemon juice
Details
Preparation
Step 1
Directions
1.Combine clam juice (or 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 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.
3.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.
4.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.
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