Shrimp Broccoli Saute Food

SHRIMP AND BROCCOLI

Steps:

• First, prepare the shrimp and broccoli. Next, in a medium pot, set 4 cups of water to a boil. While that's happening, mix the chicken stock, sugar, soy sauces, oyster sauce, sesame oil and white pepper and set aside.
• Blanch the broccoli for 30 seconds. Remove and drain. Let the water return to a boil, and blanch the shrimp for 15 seconds. Remove and drain. The shrimp will be about 60-70% cooked.
• Heat the wok over high heat. Pour 2 tablespoons of canola oil around the perimeter of the wok, stir in the garlic, and add the Shaoxing wine. Next, add the chicken stock mixture. Bring the sauce up to a boil, and add the shrimp and broccoli back to the wok.
• Once everything comes to a boil, drizzle in the cornstarch slurry until the sauce thickens and starts to cling to the shrimp and broccoli. There should not be any standing sauce, although you can adjust this depending on your personal preference. Serve with steamed white rice!

SHRIMP WITH BROCCOLI IN GARLIC SAUCE

Steps:

• Combine broccoli and water in a glass bowl; steam in microwave oven until slightly tender, 2 to 3 minutes.
• Heat peanut oil in a large skillet or wok over medium-high heat. Cook garlic in hot oil until fragrant, about 1 minute. Reduce heat to low; add chicken broth, soy sauce, oyster sauce, and ginger root to the garlic. Bring the mixture to a boil and add the shrimp; cook and stir until the shrimp turn pink, 3 to 4 minutes. Toss steamed broccoli and water chestnuts with the shrimp mixture to coat with the sauce. Stir cornstarch into the mixture 1 tablespoon at a time until the sauce thickens, about 5 minutes.

SHRIMP AND BROCCOLI (FAST & EASY DINNER!)

Steps:

• If frozen, thaw the shrimp according to the package instructions or the notes above.
• Chop the broccoli into small bite-sized pieces. Cut the onion into wide slices.
• In a measuring cup, stir together the rice vinegar, soy sauce, and chili garlic sauce.
• In large skillet or wok, heat the sesame oil over medium-high heat. Add the broccoli, onion and kosher salt and cook 5 to 6 minutes until fork tender, stirring occasionally. Add the shrimp and cook 3 to 4 minutes, stirring frequently.
• When the shrimp is just about opaque, add the sauce mixture and cook 1 minute. Remove from the heat. Serve with sesame seeds.

SHRIMP WITH BROCCOLI

Steps:

• 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.

SPICY SAUTEED BROCCOLI

Steps:

• Put a pot of water on to boil. Prepare a large bowl of ice water.
• Cut the broccoli into florets. When the water is boiling, add the broccoli. Cook for 30 seconds. Immediately drain and add them to the bowl of ice water. When cool, drain well.
• In a large skillet over medium heat, add the olive oil. When it is warm, add the garlic and cook for 1 minute until toasted, do not let it burn. Add the broccoli, toss to coat with the oil and garlic, and season with salt and pepper, to taste. Add the chicken stock and hot chili sauce, raise the heat to high, and cook until the broccoli is just tender, about 2 minutes. Serve immediately with grilled shrimp, if using.

EVERYTHING-SPICED SHRIMP, BROCCOLI AND POTATOES

Steps:

• Put the potatoes in a large pot, cover with water by 2 inches and season generously with salt. Bring to a boil, then reduce the heat and simmer until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Add the broccoli and cook until bright green and crisp-tender, about 1 more minute. Reserve 3 tablespoons cooking water, then drain the potatoes and broccoli.
• Stir the cream cheese and reserved cooking water in a large bowl until smooth. Add the potatoes and broccoli and toss until evenly coated. Season with salt and pepper.
• Toss the shrimp with the olive oil and everything seasoning in a medium bowl. Heat a large nonstick skillet over medium-high heat until very hot. Add the butter and let melt. Add the shrimp in a single layer and cook, turning halfway through, until browned, 3 to 4 minutes.
• Stir the chives into the potato mixture. Divide the potato mixture and shrimp among plates. Sprinkle with more everything seasoning.

LEMONY SAUTEED SHRIMP WITH BROCCOLI AND PEAS

Steps:

• In a large skillet with a lid, melt 2 tablespoons butter over medium. Add white part of scallions, lemon zest, broccoli, and 1/2 cup water; season with salt and pepper, and toss. Cover, and cook until broccoli is bright green and just beginning to soften, 3 to 4 minutes.
• Add shrimp and peas. Cover, and cook, tossing occasionally, until shrimp are opaque and peas are tender, 4 to 6 minutes.
• Add lemon juice, green part of scallions, and remaining butter; season with salt and pepper. Toss gently and serve.

SAUTEED BROCCOLI

Steps:

• Heat Country Crock® Spread in large nonstick skillet over medium heat. Add garlic and cook 30 seconds. Add broccoli and cook 5 minutes or until tender crisp.
• Add broth and simmer 5 minutes or until broccoli is tender. Season to taste with salt and pepper.

SPAGHETTI WITH GARLIC-SHRIMP & BROCCOLI

Steps:

• Cook spaghetti in large saucepan as directed on package, omitting salt and adding broccoli to the boiling water for the last 2 min.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add shrimp and garlic; cook and stir 3 to 4 min. or until shrimp turn pink.
• Drain spaghetti mixture; return to pan. Add shrimp mixture and cheese; mix lightly.

GARLIC BROCCOLI SHRIMP STIR FRY RECIPE BY TASTY

Steps:

• Heat 1 tablespoon of sesame oil in a large, nonstick skillet over medium heat.
• Pour in the shrimp and season with ¼ teaspoon of the salt.
• Fry the shrimp for 1 minute on each side.
• Remove the shrimp from the pan and pour in the remaining 1 tablespoon of oil.
• Toss in the onion and remaining ¼ teaspoon of salt and sauté for a few minutes until they begin to soften.
• Add in the broccoli, garlic and soy sauce and sauté until the garlic is fragrant, about 30 seconds.
• Toss the shrimp back into the pan and mix until everything is well incorporated and the shrimp is fully cooked, about 1 minute.
• Divide the mixture evenly between 4 bowls.
• Enjoy!

CL SICHUAN SHRIMP STIR-FRY WITH BROCCOLI OR ASPARAGUS

Steps:

• Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.
• Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.
• Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
• Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).

SHRIMP AND BROCCOLI RABE WITH ANGEL HAIR

Steps:

• In large saute pan, heat olive oil.
• Add garlic till softened.
• Add broccoli rabe and toss.
• Add chicken broth and shrimp, simmer till shrimp are pink but not overcooked.
• Add pepper flakes.
• Meantime, boil the Angel Hair and drain.
• Add to saute pan and toss well with tongs.
• I serve it right from the saute pan. I prefer it without cheese but to each his own!