By Angelika Hanna
Prep Time: 10 min (plus de-frosting time for the shrimps)
Cook Time: 20 min
Total Time: 30 min
Yield: 3 servings
Cuisine: Italian/North American
Author: Angelika Hanna / Zest4Food
- 1 pound medium-sized shrimps, pre-cooked, peeled, and deveined
- Extra virgin cold pressed olive oil
- 1 tsp sesame oil
- 2 shallots, finely chopped
- 1/2 jalapeno pepper, finely chopped
- 1/2 cup filtered water
- 1/4 cup soy sauce
- 2 tbsp honey or any sweetener of your choice (optional) – I did not use any sweetener
- 1 clove garlic, minced
- 1 tsp fresh ginger, minced
- 1 tbsp cornstarch
- 1 cup blanched broccoli florets
- In a medium-sized frying pan, heat some olive oil.
- Add the shrimps and cook for 2-3 min each side.
- Remove the shrimps from the pan and set aside.
- Discard any liquid that has cooked off the shrimps.
- Wipe your pan dry with paper towels.
- Heat some more olive oil.
- Add the shallots and jalapeno and cook over medium heat for 3-4 min, until onions turn translucent.
- In a bowl whisk together 1/4 cup water, soy sauce, honey (optional), sesame oil, ginger, and garlic.
- Pour the mixture in the frying pan with the onion-jalapeno mixture and bring to boil.
- In a second bowl, whisk together the cornstarch and the remaining 1/4 cup water.
- Slowly pour the cornstarch/water mixture into the pan while whisking.
- Reduce the heat to medium-low, and let simmer for about 3-4 min or until the liquid begins to thicken. Add more water if the liquid is too thick.
- Return the shrimps in the pan.
- Add the broccoli florets.
- Coat evenly with the sauce, and let simmer with lid on over medium-low heat for 10-15 min, or until the broccoli is ‘al dente’ soft.
Serve with white rice or rice noodles.