Wednesday, June 12, 2013

♥ Shrimp & Broccoli in White Sauce

Shrimp & Broccoli in White Sauce

5 tablespoons of butter or margarine
4 cloves of garlic, finely minced
2 tablespoons finely chopped onion
1 3/4 cups water
1/4 cup white wine, like Chardonnay ( or use chicken broth)
1 cup rice, uncooked
1 lb large shrimp, cleaned and tails removed
2 cups of broccoli florets
1 tablespoon cornstarch for thickening
Salt & pepper to taste
pinch of Garlic powder

In a saute pan over Medium heat melt 1 tablespoon of the butter, add chopped onions and garlic and saute until translucent, about 5 to 10 minutes.

Meanwhile, pour the water and 1/4 cup of the white wine or chicken broth into a small sauce pan. Add 1 tablespoon of butter and a pinch of salt. Bring to a boil, throw in the rice, cover and remove from heat. Let sit for 5 minutes.

When the onions and garlic are done, mix them into the rice with a fork, fluffing up the rice as you do this. Keep covered until you are ready to serve. Taste for salt & pepper, season as needed.

In a large saute pan melt 3 tablespoons of butter over Medium-High heat, add another 1/4 cup of chicken broth or wine. Throw in the shrimp and broccoli and saute until shrimp is just pink in color. Sprinkle with a pinch of salt, pepper and garlic powder then sprinkle cornstarch over it all, giving it a good mix. Sauce should bubble and become slightly thick as the shrimp heats through and the dish’s flavor come together.

To serve, place a large spoonful of rice on the plate, cover with the shrimp & broccoli, then drizzle remaining pan sauce over each plate.

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