Garlic Butter Shrimp with Broccoli
Try this Garlic Butter Shrimp with Broccoli recipe, or contribute your own.
Try this Garlic Butter Shrimp with Broccoli recipe, or contribute your own.
- pepper
- 2 tbsp butter
- kosher salt
- lemon juice
- 1/4 cup white wine
- 1/2 tsp pepper
- 1/2 cup chicken broth
- butter
- garlic
- 1
- 1/2
- 1 1/2
- 2
- cups
- chicken broth
- 1/4
- cup
- 1 tbsp garlic minced
- shrimp
- grated parmesan cheese
- 1/2 tsp kosher salt
- tbsp
- tsp
- 2 1/2
- 1 1/2 tbsp lemon juice
- shallots
- lbs
- minced
- white wine
- main ingredient broccoli butter, chicken broth, shallots, shrimp
- 2 tbsp butter 2 shallots finely diced 1 tbsp garlic mince deveined and peeled) 2 1/2 cups bite-size broccoli florets 2 tbsp grated parmesan cheese additional for garnish
- 2 tbsp butter 2 shallots finely diced 1 tbsp garlic mince deveined and peeled) 2 1/2 cups bite-size broccoli florets 2 tbsp grated parmesan cheese additional for garnish
- 2 tbsp butter 2 shallots finely diced 1 tbsp garlic mince deveined and peeled) 2 1/2 cups bite-size broccoli florets 2 tbsp grated parmesan cheese additional for garnish
- 2 shallots finely diced
- finely diced
- 1 1/2 lbs shrimp (not frozen deveined and peeled)
- (not frozen deveined and peeled)
- 2 1/2 cups bite-size broccoli florets
- bite-size broccoli florets
- 2 tbsp grated parmesan cheese additional for garnish
- additional for garnish
- main ingredient broccoli butter, chicken broth, shallots, shrimp
- 2 tbsp butter 2 shallots finely diced 1 tbsp garlic mince deveined and peeled) 2 1/2 cups bite-size broccoli florets 2 tbsp grated parmesan cheese additional for garnish
- 2 tbsp butter 2 shallots finely diced 1 tbsp garlic mince deveined and peeled) 2 1/2 cups bite-size broccoli florets 2 tbsp grated parmesan cheese additional for garnish
- 2 tbsp butter 2 shallots finely diced 1 tbsp garlic mince deveined and peeled) 2 1/2 cups bite-size broccoli florets 2 tbsp grated parmesan cheese additional for garnish
- 2 shallots finely diced
- finely diced
- 1 1/2 lbs shrimp (not frozen deveined and peeled)
- (not frozen deveined and peeled)
- 2 1/2 cups bite-size broccoli florets
- bite-size broccoli florets
- 2 tbsp grated parmesan cheese additional for garnish
- additional for garnish
- Carbohydrate 139.702363092745 g
- Cholesterol 3432.09354169979 mg
- Fat 1128.91619724242 g
- Fiber 26.4913801680467 g
- Protein 642.690069849003 g
- Saturated Fat 337.917008693719 g
- Serving Size 1 1 recipe (7659g)
- Sodium 5078.26675310336 mg
- Sugar 113.210982924698 g
- Trans Fat 73.5709716996042 g
- Calories 13332 calories
Step-by-step
- Melt the butter in a pan.
- Sauté the shallots and minced garlic.
- Add the shrimp and cook until pink.
- Toss in the broccoli florets and cook until tender.
- Pour in the white wine, chicken broth, and lemon juice.
- Season with kosher salt and pepper.
- Simmer until the sauce reduces slightly.
- Sprinkle with grated parmesan cheese before serving.
Garlic drives the entire flavor profile of this dish, transitioning rapidly from aromatic sweetness to bitter acridity if overheated. Minced garlic contains high levels of natural sugars that burn within seconds when exposed to unbuffered pan heat exceeding 350 degrees Fahrenheit. Building a proper pan sauce requires introducing liquids like white wine and chicken broth immediately after the aromatics soften, dropping the skillet temperature and halting the Maillard browning process before the garlic chars. Shallots behave similarly, requiring gentle sweating rather than aggressive browning to release their mild allium compounds without developing harsh sulfurous off-notes.
Shrimp demands absolute precision regarding timing because crustaceans possess delicate muscle fibers that contract rapidly under heat. Cook the shrimp for precisely two minutes per side until they curl into a loose C-shape and turn opaque; a tight O-shape indicates overcooking and results in a rubbery texture. Adding fresh broccoli florets directly into the simmering broth mixture allows them to steam in the pan for roughly four minutes, yielding tender-crisp stems while preserving vibrant chlorophyll color. Crowding the skillet prevents steam from escaping evenly, so use a pan with a minimum diameter of twelve inches to ensure adequate surface area for both the shellfish and the brassicas.
Adapting this formulation for different dietary needs involves simple fat and liquid substitutions. Replacing dairy butter with extra virgin olive oil maintains the emulsion necessary for a cohesive sauce, while dry vermouth serves as an effective alternative if white wine is unavailable.
