+
4 (3)

Fish and Shellfish, Healthy Eating, Mains, 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
  • 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.

Note: From Ismail Merchant.

HAVE YOU TRIED


Deviled eggs with relish and whole grain mustard
Deviled eggs with relish and whole grain mustard

Restaurant 1833's bacon cheddar biscuits with maple chile butter
Restaurant 1833's bacon cheddar biscuits with maple ...

Teresa Sanchez's Enchiladas
Teresa Sanchez's Enchiladas

Hungarian Chocolate-Walnut Torte
Hungarian Chocolate-Walnut Torte

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Fish and Shellfish

Braised sea bass with black olive vinaigrette
Jack Fry's shrimp and grits
Melon salad with shrimp and wild arugula
Kung Pao Shrimp