Wednesday, March 21, 2012

Shrimp and Broccoli

I was really in the mood for Chinese Shrimp and Broccoli, but not in the mood for the salt and MSG, so I decided to make my own. The recipe is so simple that I even had time to have a dance party with Eliza in my kitchen while it was cooking. It was so delicious that both Abigail and Eliza ate the broccoli and asked if we could have it every week! —Jennifer

You'll Need:
2 dozen medium-sized shrimp
1 bushel of broccoli, cleaned and chopped
4 cloves garlic, chopped
¼ cup water
1 tbsp garlic powder
Salt & pepper
Extra Virgin Olive Oil
Brown Rice (You can use white rice as well)

Go 3 to 4 times around a large skillet with olive oil. Sauté the garlic. Place broccoli in skillet with the garlic
Add water, garlic powder and a pinch of salt. Cover the skillet.

Time to prepare the rice. I use Uncle Ben’s Boil in a Bag to keep my life as simple as possible. But you can also use a rice cooker or steamer.

When the broccoli is tender and a nice shade of deep green, add the shrimp.  Make sure you don’t over cook them. When they turn that beautiful shade of pink, they’re done.

Serve over the rice. Voila! A healthy, delicious alternative to take-out.

1 comment:

  1. To make it a little more asian influenced: I use vege or canola oil. I peel and chop up a couple of tbsps of fresh ginger, and add a little light soy sauce. Also, to make a little more juice to put over the rice, add a little chicken broth or even water. Love stir fry!