Monday, March 18, 2013

Hoisin Shrimp & Broccoli

From left to right: Sriracha Shrimp, Hoisin Broccoli,
HoisinShrimp, Brown Rice & Quinoa, White Rice
Photo credit: Chris
Saturday we tried a great new recipe (Hoisin Shrimp & Broccoli) along with an old favorite (Aurora's Sriracha Shrimp) for a shrimp two ways dinner. We really enjoyed both! As you can see from the photo at right, I separated the broccoli from the shrimp because broccoli is one of the few vegetables T usually objects too - but he ate a bunch of it prepared this way. Victory!

Hoisin Shrimp & Broccoli (adapted from this recipe)

1 Tablespoon cornstarch
1/3 cup reduced-sodium chicken broth
4-1/2 teaspoons reduced-sodium soy sauce
4-1/2 teaspoons hoisin sauce
1 teaspoon sesame oil
14 ounce bag frozen broccoli florets, thawed
1 Tablespoon light olive oil
4 green onions, chopped
3 garlic cloves, minced
1 teaspoon minced fresh ginger root
1 pound uncooked medium shrimp, peeled and deveined
2 cups hot cooked rice

1. In a small bowl, combine cornstarch and broth until smooth. Stir in the soy sauce, hoisin sauce and sesame oil; set aside.
2. In a large nonstick skillet or wok, stir-fry broccoli in canola oil until crisp-tender. Add the green onions, garlic and ginger; stir-fry for 3-4 minutes or until vegetables are tender. Add shrimp; stir-fry 4-5 minutes longer or until shrimp turn pink.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice. Yield: 4 servings.

3/4 cup shrimp mixture with 1/2 cup rice equals 289 calories, 7 g fat (1 g saturated fat), 138 mg cholesterol, 524 mg sodium, 33 g carbohydrate, 2 g fiber, 23 g protein.

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