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20 minute dinner recipes

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Shrimp with Broccoli

http://www.eatingwell.com/recipes/shrimp_with_broccoli.html

From EatingWell:  Fall 2003, September 1998, The EatingWell Healthy in a Hurry Cookbook (2006)

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.

4 servings, 1 1/2 cups each | Active Time: 25 minutes | Total Time: 25 minutes

Ingredients

Preparation

  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.

Nutrition

Per serving : 178 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 172 mg Cholesterol; 6 g Carbohydrates; 25 g Protein; 2 g Fiber; 520 mg Sodium; 459 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 3 very lean protein, 1 fat

Tips & Notes