Spicy Shrimp and Broccoli

Add photo
Cuisinart original

With the Cuisinart® Stick Free Stir-Fry Pan, this meal is easy to cook and even easier to clean up.


1 large garlic clove, peeled 1/2 piece fresh ginger root, peeled 1/2 of a small jalapeño pepper, seeded 2 medium scallions, trimmed, in 1-inch pieces 3/4 pound broccoli, florets removed, stems cut to fit large feed tube 3 tablespoons reduced-sodium soy sauce 1-1/2 tablespoons dry sherry 2 teaspoons sugar 1/4 teaspoon sesame oil 1/2 teaspoon ground black pepper 1/4 teaspoon red pepper flakes 2 teaspoons canola oil 3/4 pound medium shrimp, shells and veins removed (if using frozen shrimp, thaw and drain before use) 1/3 cup reduced-sodium chicken broth 2 teaspoons cornstarch

Nutritional information

117 calories (23% from fat) • carb. 8g • pro. 14g • fat 3g • sat. fat 0g • chol. 86mg • sod. 421mg • calc. 65mg • fiber 2g


1. In a Cuisinart® food processor fitted with the metal blade, process garlic, ginger, jalapeño and scallions until finely chopped, about 20 - 30 seconds. Insert the 4mm slicing disc and place the broccoli stems in the large feed tube. Slice using medium pressure; reserve. 2. Using the metal blade, process soy sauce, sherry, sugar, sesame oil, black pepper and red pepper flakes until combined. Reserve. 3. Heat canola oil in a Cuisinart® Non-stick stainless 10-1/2-inch Stir-Fry Pan over medium-high heat. Add scallion/broccoli mixture and sauté until wilted, about 1 minute. Add shrimp and cook until shrimp is pink, about 1-1/2 minutes. Add broccoli florets and cook until barely tender, about 3 minutes. Add reserved sauce and bring to a boil. 4. Combine broth and cornstarch in a small bowl. Add to boiling sauce and cook until mixture thickens, about 1 minute. Serve immediately over rice.