Sautéed Broccoli, Olives with Shrimp
This dish is excellent served over rice or pasta.
A splash
of Madeira wine will certainly add a kick to
this recipe.
Ingredients:
8 - Jumbo Shrimp, peeled and deveined
12 - Calamada olives - pitted
A handful of broccoli florets - blanched 1 minute
then to
ice water - drained well
1 - lemon - halved - at room temperature
8 ounces of chicken stock
2 - tablespoons flat leaf parsley - washed &
chopped
4 - tablespoons butter - divided
2 - tablespoons flour
5 to 6 - large cloves of garlic - peeled and
minced
Salt & Pepper to taste
Splash of Madeira wine - just for fun
In a large saute pan melt 2 tablespoons of butter,
add
garlic and shrimp. Cook for 2 minutes over medium
heat until
garlic is brown, being careful not to burn butter.
Add
blanched broccoli, olives, chicken stock, parsley
and juice
from lemon halves. Bring to a boil. Knead the
remaining 2
pats of butter in flour until well incorporated
and add to
pan, stir constantly to prevent lumps until thickened.
Salt
and pepper to taste.
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