shrimp scampi and broccoli
The menu tonight is shrimp scampi with broccoli. I thought instead of serving the broccoli as a side dish that I would just mix it in with the shrimp. I plan to use the usual basic scampi recipe and saute quickly in a few tbsps of butter and then simmer for a few minutes with vermouth added. I just realized that I rarely ever make broccoli, when should I add it in this process for broccoli the general consistency of most stir-frys? Thanks.
Unless your shrimp are huge, they will likely need less time than your broccoli so I'd start off w your broccoli then add the shrimp when the broccoli is almost cooked.
Another option is to roast the broccoli then toss it in at the last minute. The sweet caramelization on the roasted broccoli would work nicely w the tang of your lemon. I break my broccoli into florets then roast @ 450 for about 5 mins before tossing and roasting for another 5 mins.
Either way, your dinner sounds yummy!! Enjoy!
I would par cook the broccoli, set it aside, then add it during the final step in the scampi process when the sauce goes over the shrimp.
Cut and wash the brocolli, then cut it into the sizes you like.
Drop the heavier (near stem) pieces into gently boiling water and cook for about two minutes before adding the flowerettes.
Add the flowerettes, cook to desired tenderness (perhaps another two minutes) then remove from heat and immediately immerse in ice water.
When the brocolli has cooled (don't wait until it's ice cold; room temp. is fine) drain it and set aside.
Add it to your recipe