Skillet Garlic Butter Shrimp And Broccoli And A Fine Sandwich

Let’s do another post about seafood and veggies.  When Pam recently posted a bunch of broccoli recipes  on her “For The Love Of Cooking” blog, one in particular caught my attention - Lemon Garlic Butter Shrimp And Broccoli since I had both that needed to be cooked.  Since I couldn't open her recipe for some reason and I’m not a fan of roasted vegetables (except potatoes), I went in search of a dish that was cooked on the stove top.  The recipe I liked was for Skillet Garlic Butter Shrimp And Broccoli  from the “Gimme Delicious” blog but I adapted it quite a bit.  I like my broccoli to be cooked moist and I didn’t want to pan fry it anymore than bake it so my adapted recipe does the cooking differently and I doubled the ingredients to ensure leftovers.

Skillet Garlic Butter Shrimp And Broccoli – Adapted from Gimme Delicious

Ingredients:

16 oz Royal Red shrimp, peeled and deveined

1 small head of broccoli, cut into florets

2 tbsp minced garlic

2 tsp paprika

1 tsp ground pepper

1 tsp dried Italian seasoning

2 tsp Aleppo chili flakes

3 tbsp olive oil

6 tbsp butter

2 tbsp lemon juice

salt to taste

Instructions:

Steam the broccoli until almost done to your liking (very tender for me).

While the broccoli is cooking, to a large skillet, add the shrimp along with the salt. Cook for 5-6 minutes until done. Transfer the shrimp to a bowl and keep warm.

To the same skillet, add the butter.  Once the butter has melted add the garlic, paprika, pepper, Italian seasoning, and Aleppo. 

Add the broccoli and shrimp to the skillet, toss and let it simmer in butter sauce for 2 minutes tossing s few times.

Plate and enjoy.

The Verdict:

It was delicious and the most unique broccoli dish I've ever eaten.  The paprika gave it a nice color and the Aleppo just a little heat.  I managed to get both the shrimp and broccoli cooked just the way I like them and I will make this again but will remove the shrimp tails.

Tune in for the next seafood meal.

I took a break from seafood the previous night and fixed a delicious turkey and roast beef sandwich – Bev, the sandwich queen would have been proud and I love a good sandwich.  The sandwich included plain white bread, mayo, Dijon, deli roast beef, turkey, and cheese, chopped onion, chopped pickled jalapenos (or dill pickles), sliced tomato and lettuce.  The chopped onion and jalapenos went on one slice of mayo coated bread and the tomato went on the other so they would hopefully stay in place.

So how was it – except that it needed a more substantial bread, it was about as good as a sandwich can be with the jalapenos giving it just a nice little kick.

Photos can be slightly enlarged by clicking on them and the blue words are links.

Have a great day and thanks for stopping by Almost Heaven South.

Larry

3/24/25 event date