As I told you earlier in the week, I lost my mind on Monday and cooked three meals. In one night. From 6-8 pm. I don’t know what I was thinking, but I’m glad for whatever it was, because this shrimp dish turned out great! The original recipe was for an appetizer dish, so I adapted it to make it into dinner. Lemon, garlic, white wine…yes, please!! As seems to be the theme of late, this dish is light and refreshing – and quick to make!! It’s great for a weeknight dinner or lunch. You may be able to tell from the picture that this little lovely was packaged right up to take to work for lunch! Sorry to the co-workers for the shrimp smell in the microwave, but from the “oohs” and “aahs” I didn’t sense much complaining 🙂
Lemon-Garlic Shrimp & Broccoli
Adapted from Eating Well
- 3 tablespoons minced garlic
- 2 tablespoons extra-virgin olive oil
- 3 tablespoons white wine (or white wine vinegar)
- 1/4 cup lemon juice
- 1/4 cup minced fresh parsley
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 cup broccoli florets
- 1 1/4 pounds shrimp
Place garlic and oil in a small skillet and cook over medium heat until fragrant, about 1 minute.
Add white wine, lemon juice, parsley, broccoli, salt and pepper.
Allow to cook until broccoli is crisp tender and sauce has reduced a bit, then add shrimp and cook until shrimp is pink. Don’t overcook or the shrimp will be tough.
Serve over rice.