Tuesday, July 27, 2010


Mom's favorite dish and I plan to make it for her when she visits soon.
Shrimp is usually sold by "count". The count suggests about how many shrimp you will get if you order a pound. So if you buy 21-25 count, expect 21-25 shrimp. If you buy 31-50 count the shrimp are obviously smaller. For this recipe I try to use the 21-25 count at a minimum. For my Mom, I would easily go for the 16-18 count since they are the star of the meal.
2/3 cup clam juice
1 tsp cornstarch
2 tbl minced garlic
2 tbl olive oil
1 lb raw peeled and deveined shrimp
4 cups broccoli chopped
2/3 cup water
2 tbl fresh basil chopped
1 tbl lemon juice
red pepper flakes
In a bowl., combine and whisk the clam juice, 1 tbl garlic and cornstarch. Set the bowl aside.
Heat 1 tbl olive oil in a pan. Add 1 tbl garlic and red flakes to taste. Cook about 30 seconds. Add the shrimp and a pinch of salt. When the shrimp is pink on all sides use a slotted spoon and remove them from the pan to a bowl.
Add 1 tbl olive oil to the same pan and add the broccoli. Season with salt and pepper. Cook for about a minute. Add the water and cover the pan. Cook the broccoli until it is tender but still crispy. Using the slotted spoon remove the broccoli from the pan and add it to the shrimp bowl.
Add the clam juice mixture to the pan.. Cook over medium high heat for about 3-4 minutes. Stir in the basil and lemon juice and season with salt and pepper. Add the shrimp and broccoli back to the pan and heat through. Serve over rice or pasta.
A nice crusty bread... a glass of chardonnay...total comfort food!


Post a Comment

Popular Posts