I’m always searching for delicious weekday recipes that are also nourishing, and all in one dishes are my favorites. Whenever I can, I love saving clean-up time. This dish has so many appeals, but most important it takes seconds to whip up. The first time I made a version of this dish was with Sam Talbot on one of my Conscious Cooking webisodes I hosted for Foodnetwork.com. We made it with olive oil, but I’m loving this version with more of an Asian flair.
With a little bit of planning, have the ingredients on hand ahead of time so you don’t even have to think about it. Broccoli is in season right now and garlic is fortifying to the immune system, so it’s always a plus when I can sneak it into a dish during these winter months. Broccoli is filled with nutrients and is a great vegetable for women in particular, as it contains folic acid.
I turn to this dish instead of ordering Chinese takeout. It’s a much healthier twist and faster, too, if you plan to have everything you need on hand. Generally cooking at home is so much healthier than eating at restaurants, which use sugar, salt and fat with reckless abandon. That’s why I try to have home cooked meals as much as possible, this way you can use these ingredients only as needed. Enjoy!
Shrimp and Broccoli with Garlic and Chili
1 Tablespoon sesame oil
4 cloves garlic, minced
3 heads broccoli, (just florets)
½ lb. rock shrimp, rinsed
1-cup vegetable or chicken stock
½ teaspoon sea salt or tamari
2-3 Tablespoons chili paste
Toasted sesame seeds for garnish
In a medium skillet, heat the sesame oil and the garlic. Sauté until you can smell the aroma of the garlic, being cautious not to burn. Add the broccoli and toss to combine. Then add the chicken stock and bring to a simmer covered. After 3 minutes add the shrimp and chili paste and cover about 4 more minutes or until the shrimp are cooked through. Add the sea salt or soy sauce and adjust seasoning to taste. Serve in a bowl with a garnish of sesame seeds and chopsticks.