Hot and Sour Shrimp and Broccoli
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.
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 1 1/4 cups broth and heat to a boil.
Stir the remaining broth and the cornstarch 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.
Serve the shrimp mixture over the rice.
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 BlancShowcasing 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.