Shrimp with Broccoli

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.

READER'S COMMENT:

"yuk "

Create a Review

7 Reviews for Shrimp with Broccoli

10/12/2011

hlueds00

Recommends this recipe

very good!

I made this in less than 30 minutes, love that!!

I used frozen shrimp, added a bit more liquid but then I cooked the broccoli in that and it was fine. Needed more broccoli. I also sub'd flour for cornstarch, didn't miss the cornstarch. It tasted a little salty at first but then I added a little more liquid to make more sauce because we served it over whole wheat spaghetti, it was yummy. Didn't have any lemon, maybe that's what was missing. My husband said to use more garlic. The whole deal could be a bit saucier... not sure if I would change it much beyond that, simple, tasty, low-fat... It's a keeper!

Even my finicky husband and 8 yr old son loved it and said I have to make it again!

Pros: so easy to make

Comments

08/24/2010

Anonymous

Too frackin awesome! No cornstarch, substituted flour, still so tasty!!! Served with mandarin orange salad with fresh greens, sunflower seeds and Asian sesame dressing. Whole meal 270 calories--cannot beat that!

Comments

06/08/2010

Anonymous

I served this with brown rice. It could use a little more flavor, but overall a good recipe.

Comments

04/07/2010

Anonymous

excellent....made it with the addition of snow peas and mushrooms. Increased chicken broth and corn starch to make a little more sauce. Quick and easy!

Comments