SERVES:
4
INGREDIENTS:
One pound raw, peeled shrimp
1 Tbs minced garlic
1 Tbs minced, peeled fresh ginger
3 Tbs butter
approx. 1/4 - 1/3 cup orange juice
1/3 cup chopped fresh cilantro
4 - 6 cups broccoli florets
water as needed for steaming broccoli (see procedure)
1 - 2 Tbs sesame oil
2 - 3 Tbs soy sauce
1 - 2 Tbs toasted sesame seeds (optional)
PROCEDURE:
Finely mince about 1 Tbs of garlic and about 1 Tbs of fresh peeled ginger and I'm looking for about 4 - 6 cups of broccoli florets and a handful of fresh chopped cilantro and it's up to your whether you want to squeeze a little fresh orange juice or use some ready to go bottled juice.
You'll need two large saute pans for this, one with a lid for steaming the broccoli, so go ahead and add the broccoli florets to one of the pans and add about 1/2-inch of water, turn the heat to high and put a lid on top.
Once the broccoli is tender crisp, turn the heat off and drain the broccoli, then toss it with a little sesame oil and soy sauce to taste and keep warm with the lid on top.
At this point, it's time to cook the shrimp so go ahead and put another large nonstick pan on the stovetop on medium high heat.
You could use vegetable oil to saute the shrimp but I like to melt 2 - 3 Tbs of butter because it makes a better finished sauce and, once the pan is hot, add the shrimp and cook those along until they're about halfway cooked.
Then add the garlic and ginger and cook that along for a minute.
Then add a little splash of orange juice and cook that along to thicken up just a bit, and then finish with some chopped fresh cilantro, if you're using it.
HINTS:
Plan ahead and steam rice to serve with this for a more complete meal. It also soaks up some of the tasty orange ginger broth.