Hot and Sour Shrimp and Broccoli

Name: Hot and Sour Shrimp and Broccoli
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 6
Cuisine: Global
Ingredients: 473 milliliters broccoli florets; 355 milliliters Swanson® Chinese Hot & Sour Flavor Infused Broth; 6 servings Hot cooked rice; 2 Tbsps cornstarch; 1 small red pepper, cut into 2-inch-long strips; 2 Tbsps light sesame oil; 454 grams uncooked shrimp (21-25 count), peeled, deveined, tails removed

You can never have too many main course recipes, so give Hot and Sour Shrimp and Broccoli a try. This recipe serves 6. One serving contains 249 calories, 19g of protein, and 6g of fat. This recipe covers 16% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Head to the store and pick up broccoli florets, sesame oil, rice, and a few other things to make it today. To use up the cornstarch you could follow this main course with the Chocolate Cornstarch Pudding as a dessert. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat.

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Cooking Oil

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Frying Pan

Add the shrimp and cook for 4 minutes, stirring often.

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Shrimp

Remove the shrimp from the skillet.

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Shrimp

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Frying Pan

Heat the remaining oil in the skillet.

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Cooking Oil

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Frying Pan

Add the crushed red pepper, broccoli and red pepper strips. Cook for 2 minutes, stirring occasionally.

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Red Pepper Flakes

Red Pepper

Broccoli

Add 1 1/4 cups broth and heat to a boil.

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Broth

Stir the remaining broth and the cornstarch in a small bowl until the mixture is smooth.

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Corn Starch

Broth

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Bowl

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.

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Corn Starch

Shrimp

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Frying Pan

Serve the shrimp mixture over the rice.

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Shrimp

Rice