1. Shrimp and Broccoli Recipe
There was a time when it was thought that all shellfish were a
significant source of cholesterol. But shrimp and lobster are the
exeptions when it comes to cholestrol content, and they have
more than other shellfish…even more than lean beef. But the good
news is, is that they are very low in saturated fat. Whenever
possible avoid using extra fat and limit yourself to one 3-ounce
serving a week.
Ingredients
2/3 cup chicken broth (low-fat, no-salt added) You can also substitue with vegetable or beef
broth.
1 tsp cornstarch
1 tbsp minced garlic, divided
1 1/2 tsp extra-virgin olive oil, divided. If using a non-stick skillet you can omit the oil. Just heat
the skillet until hot.
1/4-1/2 tsp crushed red pepper to taste
1 pound raw shrimp (21-25 per pound), peeled and deveined
4 cups broccoli florets – fresh is best
1 cup water
2 tbsp chopped fresh basil
1 tsp lemon juice
1/2

2. Freshly ground pepper to taste
Lemon wedges
Directions
Combine chicken broth, cornstarch and half the garlic in a bowl and whisk until smooth.
Heat 1-1/2 tsp oil in a large nonstick pan over medium-high heat. Or alternatively, just heat
skillet until hot
Add remaining garlic and crushed red pepper. Cook while stirring for about 30 seconds. Add
shrimp. Saute until shrimp are pink, about 3 minutes. Transfer to a bowl.
Add just enough water to the pan to cover the bottom. When the water boils, add broccoli.
Cook for 1 minute.
Courtesy of Fir0002/Flagstaffotos
Add remaining water, lower heat and coverr. Cook until broccoli is crisp-tender, about 3
minutes. Transfer to the bowl with shrimp.
Add chicken stock mixture to the pan and cook, stirring, over medium-high heat, until thickened,
3-4 minutes.
Stir in basil and season with lemon juice and pepper. Add shrimp and broccoli; heat through.
Move to serving dish and garnish with lemon wedges.
(Makes 4 Servings)
You can also serve this dish on a bed of wild or brown rice.
http://weightlossandme.com/broccoli-shrimp/
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