Food

Ingredients:

• Uncooked broccoli  3 cup(s), small florets
• Water  ¼ cup(s)
• Olive oil  1 Tbsp, extra-virgin, divided
• Panko breadcrumbs  ⅓ cup(s)
• Lemon zest  ½ tsp
• Table salt  ¼ tsp, divided
• Uncooked shrimp  1 pound(s), large, peeled, deveined
• Garlic clove(s)  3 large clove(s), sliced
• Canned chicken broth  ⅓ cup(s)
• Crushed red pepper flakes  ⅛ tsp
• Fresh lemon juice  1 Tbsp

Instructions:

1. Put broccoli and water in a microwave-safe bowl; cover and microwave on high until tender, about 4 minutes. Drain well; set aside (be cautious when uncovering bowl).
2. Meanwhile, heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add breadcrumbs and cook, stirring often, until lightly toasted, about 2 to 3 minutes. Scrape toasted crumbs into a bowl; stir in lemon zest and 1/8 teaspoon salt.
3. Heat 1 teaspoon oil in same skillet over medium-high heat; add shrimp and sauté until shrimp turn pink, about 2 minutes. Add garlic; sauté until very light golden, about 1 minute.
4. Stir in broth, pepper flakes and remaining 1/8 teaspoon salt; cook, stirring to loosen bits from bottom of pan, just until shrimp is cooked through, about 1 minute.
5. Remove skillet from heat and add cooked broccoli; toss to mix and coat. Drizzle with lemon juice and remaining teaspoon oil; toss again. Serve shrimp and broccoli sprinkled with toasted breadcrumbs.

Yields about 3/4 cup shrimp with broccoli and 4 teaspoon breadcrumbs per serving.