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

Hot and Sour Shrimp and Broccoli is a main course that serves 6. One serving contains 224 calories, 13g of protein, and 6g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. If you have shrimp, cornstarch, rice, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 25 minutes. It is a good option if you're following a gluten free, dairy free, and pescatarian diet. Hot 'n' Sour Shrimp, Hot and Sour Soup with Shrimp, and Hot and Sour Shrimp with Noodles are very similar to this recipe.

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

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Frying Pan

Bowl

Ingredients

Servings:

473milliliters

broccoli florets 355milliliters

Swanson® Chinese Hot & Sour Flavor Infused Broth 6servings

Hot cooked rice 2Tbsps

cornstarch 1small

red pepper, cut into 2-inch-long strips 2Tbsps

light sesame oil 454grams

uncooked shrimp (21-25 count), peeled, deveined, tails removed

Recommended wine: Sauvignon Blanc, Riesling, Pinot Grigio

Sauvignon Blanc, Riesling, and Pinot Grigio are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Vina Leyda Sauvignon Blanc with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.

Vina Leyda Sauvignon Blanc

Showcasing expressive minerality, the 2013 Sauvignon Blanc is marked by a powerful aromatic intensity and a wide aromatic spectrum, with herbal, citric and tropical notes. It is fresh on the palate, offering a crisp, tangy acidity and a juicy, citric finish. Pair with crab cakes, chicken tarragon or mussels.