Shrimps and broccoli with lemon butter garlic sauce
Quick, easy and delicious. For those who prefer even more tanginess, serve with lemon wedges on the side that can be squeezed directly into individual servings.
Ingredients
- 2 to 3 cups broccoli florets
- salt
- 1 tablespoon olive oil
- 20 medium to large shrimps peeled and deveined
- 4 tablespoons butter divided
- ground black pepper
- 1 tablespoon minced garlic
- 1 bird's eye chili finely sliced
- ¼ cup lemon juice
- ½ cup finely sliced scallions
- lemon wedges to serve
Instructions
- Boil about four cups of water in a pan with half a teaspoon of salt and all of the olive oil.
- Drop the broccoli florets into the boiling water and, once the water reaches boiling point once more, cook the florets for a minute.
- Scoop out the florets, dump into a bowl of icy water, leave to cool for a few minutes then strain in a colander.
- Press the shrimps between stacks of paper towels to remove surface moisture.
- Over high heat, melt two tablespoons of butter in a frying pan and spread the shrimps in the hot butter. Sprinkle with salt and pepper.
- Cook the shrimps for half a minute, flip over, sprinkle with a little more salt and pepper, and cook for another half a minute. Scoop out and set aside.
- Lower the heat to medium and add the remaining butter to the pan.
- Stir in the garlic and chili, and cook until the garlic bits are just starting to brown.
- Pour in the lemon juice, stir and simmer for a minute.
- Add the broccoli florets and shrimps, toss to coat each piece with sauce and cook until heated through.
- Taste and adjust the seasonings if needed.
- Toss in the scallions and serve with lemon wedges.