Ingredients
- ⅔ cup bottled clam juice, or reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 1 tablespoon minced garlic, divided
- 3 teaspoons extra-virgin olive oil, divided
- ¼- ½ teaspoon crushed red pepper
- 1 pound raw shrimp, (21-25 per pound), peeled and deveined
- ¼ teaspoon salt, divided
- 4 cups broccoli florets
- ⅔ cup water
- 2 tablespoons chopped fresh basil, or parsley
- 1 teaspoon lemon juice
- Lemon wedges
- Freshly ground pepper, to taste
INSTRUCTIONS:
- Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth. Set aside.
- Heat 1½ 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 ⅛ teaspoon salt. Saute until the shrimp are pink, about 3 minutes. Transfer to a bowl.
- Add the remaining 1½ teaspoons oil to the pan. Add broccoli and the remaining ⅛ 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.
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