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.
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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