HOISIN SHRIMP & BROCCOLI
This is a healthy dish with a savory sauce that enhances the fresh flavor of the broccoli. It looks great and is easy to prepare. Try it-you'll love it! Mary Kisinger - Calgary, AB
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside., In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 289 calories, Fat 7g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 524mg sodium, Carbohydrate 33g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein. Diabetic Exchanges
GINGERED SHRIMP WITH CORN & BROCCOLI
Make and share this Gingered Shrimp With Corn & Broccoli recipe from Food.com.
Provided by LARavenscroft
Categories Asian
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the broccoli in a steamer and gently steam until tender crisp, about 4 minutes.
- Transfer to a clean tea towel, and lightly pat the broccoli to absorb excess water.
- Whisk the soy sauce, vinegar, brown sugar, giner, and chile garlic paste until sugar begins to dissolve.
- Heat a wok or large non-stick skillet over high heat.
- Add oil and when it ripples, add the scallions, corn and shrimp.
- Stir-fry for 2 to 3 minutes, or until the shrimp are opaque.
- Add the broccoli, soy mixture, and stir-fry until all ingredients are coated with the sauce and heated through.
- Serve over rice.
GINGER SHRIMP WITH BROCCOLI AND ANGEL-HAIR PASTA
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 1h20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Place the shrimps in a large bowl of water and add two tablespoons coarse salt. Refrigerate for one hour or more. The salt will leach out impurities and will help to make the shrimp glossy when cooked.
- Bring six quarts salted water to boil for the pasta. Peel and devein the shrimp, cut the shrimp into three-fourths-inch pieces.
- Meanwhile, divide the broccoli into florets and steam until tender. Cut off the stalks. Divide tops in small pieces one-half inch in diameter and put in a heated serving bowl.
- Put the pasta on to boil and cook until al dente.
- Meanwhile, stir fry the garlic and ginger and scallions in the oil. Add the shrimp and pepper flakes and stir-fry for one minute, only until pink.
- Drain the pasta and add it to the broccoli. Add the sesame oil and soy sauce and mix well. Add the shrimp mixture and blend thoroughly. Correct seasoning and serve.
Nutrition Facts : @context http, Calories 697, UnsaturatedFat 11 grams, Carbohydrate 99 grams, Fat 14 grams, Fiber 8 grams, Protein 43 grams, SaturatedFat 2 grams, Sodium 1243 milligrams, Sugar 6 grams, TransFat 0 grams
UTOKIA'S GINGER SHRIMP AND BROCCOLI WITH GARLIC
Parchment packets filled with shrimp and broccoli florets and seasoned with an Asian-inspired ginger sauce are baked for a delicious and easy-clean-up dinner.
Provided by Reynolds Kitchens(R)
Categories Trusted Brands: Recipes and Tips Reynolds®
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold.
- Divide broccoli and shrimp evenly on one-half of each sheet near crease.
- Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet.
- Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides.
- Bake 13 to 15 minutes or until shrimp is done.
- Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.
Nutrition Facts : Calories 152.8 calories, Carbohydrate 6.9 g, Cholesterol 172.6 mg, Fat 4.7 g, Fiber 2.5 g, Protein 21.3 g, SaturatedFat 0.8 g, Sodium 341.7 mg, Sugar 1.6 g
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