Happy New Year! I hope everyone had a wonderful celebration! We were very thankful to ring in 2012 with a Packer win over the Lions. If the Packers get to the Super Bowl we will be in Key West on vacation. While it will be sad not to be in Green Bay for the game, I must admit I am excited to watch a Packer game in warmer temperatures (today it was 15 degrees! Brrr!).
This is a dish that I put together while trying to clean out our freezer. We had some frozen shrimp from the Texas shrimp truck that needed to be used and this meal fit the ticket. I love shrimp and broccoli take out, but it is not the healthiest meal, and is loaded with sodium. I was so pleased with how this turned out, and Ron said it was one of his all time favorites. Enjoy!
22-25 peeled & cleaned shrimp
4 1/2 cups chopped broccoli
1 onion, sliced
1 red bell pepper, thinly sliced
Juice from 2 large oranges
1/3 cup low sodium soy sauce
2 cups seafood or vegetable stock. divided
2 Tbl honey
1 Tbl brown sugar
1 Tbl ground ginger
1 Tbl hot sauce
1 Tbl olive oil
2 1/2 Tbl cornstarch
Saute onions and peppers till tender. Add broccoli and cook for about 5 minutes. While broccoli is cooking, mix orange juice, soy sauce, 4 cups of stock, honey, ginger, sugar, and hot sauce in a medium mixing bowl. Pour over broccoli mixture and simmer for 8-10 minutes. In a small cup, mix 1/2 cup of stock with 2 1/2 Tbl cornstarch. Make sure the broccoli is at a heavy simmer and add the cornstarch and stock to thicken. Allow mixture to simmer and thicken for 2-3 minutes. Add shrimp and cook till shrimp are cooked and pink. Serve over rice or rice noodles.
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