Monday, March 23, 2009

What's For Dinner Tonight?

If you are always on the go like me you have no time to breathe—I barely have time to blog! (Many times I simply write my post ahead of time and go back and post them later) So cooking dinner is really out of my reach! Instead I normally settle for some soup or some quick like a salad but if you have that yearning to cook or if you have a family to feed then here is a quick dinner recipe for tonight! I hope the Novio is reading!!! Tonight we are serving Shrimp and Broccoli!!

Thanks to Yahoo Food for whipping up these quick meals for working women like myself! Below are the ingredients and the recipe!

1. 2/3 cup bottled clam juice or reduced-sodium chicken broth
2. 1 teaspoon cornstarch
3. 1 tablespoon minced garlic, divided
4. 3 teaspoons extra-virgin olive oil, divided
5. 1/4 teaspoon crushed red pepper
6. 1 pound raw shrimp (21-25 per pound), peeled and deveined (see Ingredient note)
7. 1/4 teaspoon salt, divided
8. 4 cups broccoli florets
9. 2/3 cup water
10. 2 tablespoons chopped fresh basil or parsley
11. 1 teaspoon lemon juice
12. Freshly ground pepper, to taste
13. Lemon wedges


Combine clam juice (or broth), cornstarch and half the garlic in a small bowl; whisk until smooth.

Set aside.

Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat. Add the remaining garlic and crushed red pepper to taste; cook, stirring, until fragrant but not browned, about 30
seconds. Add shrimp and 1/8 teaspoon salt. Saute until the shrimp are pink, about 3 minutes.

Transfer to a bowl.

Add the remaining 1 1/2 teaspoons oil to the pan. Add broccoli and the remaining 1/8 teaspoon salt; cook, stirring, for 1 minute. Add water, cover and cook until the broccoli is crisp-tender, about 3 minutes. Transfer to the bowl with the shrimp.

Add the reserved clam juice mixture to the pan and cook, stirring, over medium-high heat, until thickened, 3 to 4 minutes. Stir in basil (or parsley) and season with lemon juice and pepper. Add the shrimp and broccoli; heat through.

Serve immediately, with lemon wedges.


Anonymous said...

great the photographs and recipes! i look forward to more!