ONLINE EXTRA: Firecracker Shrimp with Broccoli
By: Herald Staff Report,
Firecracker Shrimp with Broccoli
2 pounds medium to large shrimp, peeled and deveined
1 tablespoon olive oil
1/8 cup lemon juice
Salt to taste
1 bunch broccoli florets
1/3 cup sliced or whole almonds
2 jalapeno peppers, seeded and halved
1 bunch cilantro, stems removed
6 scallions, cut into 2-inch lengths
3 cloves garlic
2 teaspoons cumin
1/8 cup olive oil
¼ cup water
1 small avocado, thinly sliced
6 sprigs fresh cilantro
6 cherry tomatoes, halved
To prepare the mash, place the almonds, jalapeno peppers, cilantro, scallions, garlic, cumin, olive oil and water in the bowl of a food processor or in a blender and blend for 1 minute, until a smooth paste is formed.
Marinate the shrimp in the refrigerator in a covered container for at least 1 hour in the paste.
Heat the olive oil over moderate heat in a large saute pan. Saute the shrimp and the broc-coli, stirring continuously for 4 minutes, until shrimp is pink and opaque and broccoli is al dente. Deglaze the pan with the lemon juice, and season with the salt.
Serve over brown rice and garnish with sliced avocado, cilantro sprigs and cherry tomato halves.