This shrimp and broccoli dish uses ingredients that you probably have on hand in your pantry and turns them into a dinner that’s better than take-out. Swanson® broth is the savory base for a perfectly balanced sesame ginger sauce in which you cook shrimp and broccoli. If you’re looking to save time during the week, this dish can be partially prepared ahead. Click on “recipe tips” below to see how to prepare it ahead making it a great choice for any night of the week.
cost per recipe: $11.66
The price is determined by the national average.
tablespoons sesame oil
pound uncooked shrimp (21-25 count), peeled, deveined and tails removed
teaspoon crushed red pepper
cups broccoli florets
small red bell pepper, cut into 2-inch long strips (about 1 cup)
teaspoons peeled grated ginger root
cloves garlic, minced
cups Swanson® Chicken Broth or Swanson® Organic Chicken Broth or Swanson® Natural Goodness® Chicken Broth
tablespoon soy sauce
cups hot cooked white rice
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the shrimp and cook for 4 minutes, stirring often. Remove the shrimp from the skillet.
Heat the remaining oil in the skillet. Add the crushed red pepper, broccoli and red pepper strips. Cook for 2 minutes, stirring occasionally. Add the ginger and garlic and cook and stir for 1 minute. Add 1 1/4 cups broth and heat to a boil.
Stir the remaining broth, the cornstarch and soy sauce in a small bowl until the mixture is smooth. Add the cornstarch mixture and the shrimp to the skillet and cook and stir for 2 minutes or until the mixture boils and thickens and the shrimp are cooked through. Season to taste. Serve the shrimp mixture over the rice.