Southington CT shrimp recipe

Stir-Fried Shrimp and Broccoli

Serving Size: 4 Servings

Ingredients

  • 1 pound broccoli
  • 1 cup canned chicken broth
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon sugar
  • 1 tablespoon cornstarch
  • 2 teaspoons minced peeled fresh ginger root
  • 1 small onion
  • 2 tablespoons vegetable oil
  • 1 1⁄2 pounds raw small to large shrimp, peeled
  • Salt
  • Freshly ground black pepper
  • 3 cups cooked rice (1 cup uncooked)

Instructions

Cut the broccoli florets into bite-size pieces, peel the stems, and cut them into thick slices. Blanch the broccoli in boiling water for 1 to 2 minutes or until barely tender. Drain and rinse under cold water.

In a measuring cup, stir together the broth, soy sauce, vinegar, sugar, cornstarch, and ginger.

Halve the onion lengthwise and slice it thinly lengthwise.

In a wok or large heavy skillet, heat the oil over high heat until very hot. Add the shrimp and onion and stir-fry for 1 minute or until the shrimp just turn pink. Stir the sauce mixture and add it to the skillet.

Simmer 2 minutes, stirring; add the broccoli. Cook until the broccoli is heated through. Season with salt and pepper, and serve over the rice.

Prep Time: N/A
Cook Time: N/A
Category: Main Dishes
Seafood Type: Shrimp