Hallelujah, it's Wednesday!! Not quite as exciting as a Friday, but hey...we're halfway there, right? My Fall shows are back in full-swing, I've had some amazing dinners, and at the end of next week I go on vacation to Florida for 5 days to see one of my best friends and her newest little bundle of joy! So you see, every day that passes gets me one day closer to that, and that my friends, is something to be excited about!
What you see pictured above, is one of those fabulous dinners I mentioned. I've had it on the menu for several weeks, and it just kept getting pushed back for one reason or another, but I could put it off no longer!! Melissa's original recipe was slightly different and involved grilling - but as you all know I have no grill or access to one, so I had to modify :)
When thinking of what I would serve it with, I suddenly got that little light bulb above my head (you get those, right??) and decided to turn this into a stir-fry type dish. Boy-oh-boy was that a good call!! That dressing is just too good, and it needed to smother the shrimp and broccoli. It just needed to. Trust me, you'll see.
Shrimp & Broccoli with Creamy Ginger Dressing
Adapted from I Was Born to Cook
- 1 clove garlic, minced
- 2 Tbsp peeled and finely grated fresh ginger
- 1 Tbsp minced celery
- 1/4 cup rice vinegar
- 1 1/2 Tbsp freshly squeezed lemon juice (from about 1/2 lemon)
- 2 tsp soy sauce
- 3 Tbsp ketchup
- 1/4 cup mayonnaise
- 2 tsp sugar
- salt and pepper, to taste
- 1/4 cup canola oil
- 1 lb large shrimp, peeled and deveined
- 3 cups broccoli florets
- 2 cups rice
- In a blender or food processor, combine the garlic, ginger, celery, vinegar, lemon juice and soy sauce. Blend on high until smooth. Add ketchup, mayonnaise, sugar, salt and pepper, and blend to combine. While running, add in the oil until creamy and well combined.
- Place the shrimp in a shallow dish or large ziploc bag and pour half of the mixture over the top, coating well. Reserve the remaining sauce for cooking. Allow to marinate for 30 minutes or so.
- Meanwhile, steam the broccoli until crisp-tender, 5-7 minutes and cook rice according to package instructions.
- Heat a large skillet over medium-high heat and place shrimp down in a single layer. Sear for 2 minutes, then flip and cook for 1 more minute.
- Add the broccoli and the reserved sauce and heat through. Remove from heat, and serve over rice!