This could easily be titled Shrimp with Broccoli. Either way, it was fast and easy. Kids liked it too, although my son varied the recipe a bit by dipping the shrimp in ketchup and coating the broccoli with shredded cheese (even a 6-year-old knows that shredded cheese is good on pretty much everything. Note that shredded cheese, unfortunately, does not appear to be part of the Slimmer Mediterranean Diet, although I haven’t gotten far enough into the book to confirm this).
Shrimp with Lemon Sauce (serves 1 – I quadrupled for 4 and had plenty)
(recipe from Slimmer: The New Mediterranean Way to Lose Weight by Harry Papas, recipe used with permission, to buy the book click here)
1 teaspoon olive oil
1 garlic clove, minced
Salt and pepper to taste
4 oz jumbo shrimp, peeled and deveined
1 cup broccoli florets, steamed to crisp yet tender (steam for 6-8 minutes before you start the recipe, take off stove immediately and run under cool water to stop the cooking)
1/4 cup vegetable broth or water
Juice of 1 lemon
1. Heat the oil in a nonstick skillet over medium heat. Add the garlic and cook for a few seconds. Season the shrimp with salt and pepper and add to the skillet.
2. Cook, stirring frequently, until the shrimp is pink, about 2 minutes. Add the remaining ingredients, stir well to coat, and cook for 1 minute more. Serve immediately.
Remember to increase the recipe if making for more than one! And serve with a big tossed salad.