Spicy Shrimp and Broccoli

Makes 6 servings

1 large garlic clove, peeled ½ piece fresh ginger root, peeled ½ of a small jalapeño pepper, seeded 2 medium scallions, trimmed, in 1-inch pieces ¾ pound broccoli, florets removed, stems cut to fit large feed tube 3 tablespoons reduced-sodium soy sauce 1½ tablespoons dry sherry 2 teaspoons sugar ¼ teaspoon sesame oil ½ teaspoon ground black pepper ¼ teaspoon red pepper flakes 2 teaspoons canola oil ¾ pound medium shrimp, shells and veins removed (if using frozen shrimp, thaw and drain before use) ⅓ cup reduced-sodium chicken broth 2 teaspoons cornstarch

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 10-½-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 1½ 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.