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4 (3)

Categories: Fish and shellfish, Healthy eating, Main courses, Quick and easy

Shrimp with broccoli

Shrimp with broccoli
Los Angeles Times

I loved Ismail Merchant's lyrical films, and I loved even more the freewheeling way he cooked, injecting a little of India into dishes that were essentially European and vice versa. And no one could light up a kitchen as he ... Read more

Total time: 30 minutes | Serves 4
Note: From Ismail Merchant.
  • 2 tablespoons olive oil
  • 1 teaspoon mustard seeds
  • 4 green onions, white and pale green parts only, sliced
  • 2 cloves garlic, chopped
  • 1 heaping tablespoon Dijon mustard
  • Juice of 1/2 lemon
  • 1 teaspoon salt
  • Pinch of cayenne pepper
  • 1 pound broccoli crowns, large stems removed, divided into florets
  • 1 pound large shrimp (about 24), cleaned, peeled, tails on

Step 1Heat the olive oil in a wok over medium-high heat. Add the mustard seeds and cook until they pop, about 30 seconds.

Step 2Add the green onions and garlic and stir for a few seconds. Add the mustard, lemon juice, salt and cayenne and stir until smooth, then stir in 2 tablespoons water.

Step 3Add the broccoli florets. Cover and cook 3 to 4 minutes, then add the shrimp. Cover and cook 4 to 5 minutes, until the broccoli is crisp-tender and the shrimp are just done.

Each serving:
193 calories; 22 grams protein; 9 grams carbohydrates; 4 grams fiber; 9 grams fat; 1 gram saturated fat; 168 mg. cholesterol; 903 mg. sodium.
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