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: Total Time:
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
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.
Tips & Notes
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
6 g fat
( 1 g sat , 3 g mono
172 mg cholesterol; 6 g carbohydrates; 0 g added sugars; 25 g protein; 2 g fiber; 520 mg sodium; 459 mg potassium. Nutrition Bonus: Vitamin C (120% daily value), Selenium (65% dv), Vitamin A (50% dv), Iron (20% dv). Carbohydrate Servings: 1/2 Exchanges: 1 vegetable, 3 very lean protein, 1 fat