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Ingredients
⅓ cup fresh lemon juice
1 teaspoon Chinese chili paste with garlic (sold in Asian stores)
2 teaspoons Japanese soy sauce
8 fresh jumbo shrimp, each about 1 ½ ounces: botan, Santa Barbara or tiger shrimp, shelled and deveined
Sea salt
Freshly ground black pepper
1 branch broccoli, stem removed, cut in small florets
2 tablespoons clarified butter
3 ½ ounces enoki mushrooms
10 chives cut in 1 ½-inch pieces
Nutritional analysis per serving (3 to 4 servings)
6 grams carbs; 18 milligrams cholesterol; 87 calories; 2 grams monosaturated fat; 4 grams saturated fat; 7 grams fat; 2 grams fiber; 231 milligrams sodium; 2 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine lemon juice, chili paste and soy sauce, and set aside.
- Step 2
Briefly rinse shrimp in cold water, drain them, and sprinkle with a little salt and pepper. Set aside.
- Step 3
Have a medium-size bowl of ice water ready. Bring a small pot of water to a boil. Add pinch of salt. Add broccoli, and cook 1 ½ minutes. Drain, and transfer to ice water. Drain well.
- Step 4
Place a medium-size skillet over high heat. Add butter. Add shrimp, and sauté, turning once, until shrimp are nearly cooked through and opaque, about 3 minutes. Add lemon juice mixture. Stir-fry briefly. Remove shrimp from pan with a slotted spoon, draining well. Cook liquid in pan over high heat a minute or two, until reduced and slightly thickened. Add broccoli, mushrooms, chives and shrimp. Stir-fry to coat with sauce. Transfer to serving dish and serve.
Private Notes