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Vermicelli With Shrimp & Broccoli Recipe
|Reduced sodium chicken broth||1 Cup (16 tbs)|
|Vermicelli/Thin spaghetti||7 Ounce (1 Package)|
|Medium shrimp||1 Pound, shelled and deveined, with tail part of shell left on if desired|
|Peeled ginger||1 Tablespoon (Fresh)|
|Vegetable oil||1 Tablespoon|
|Asian sesame oil||1 Teaspoon|
|Crushed red pepper||1⁄4 Teaspoon|
|Garlic||2 Clove (10 gm), crushed with garlic press|
|Broccoli flowerets||20 Ounce (2 Packages, 10 Ounce Each)|
|Soy sauce||2 Tablespoon|
Serving size: Complete recipe
Calories 1610 Calories from Fat 312
% Daily Value*
Total Fat 33 g51.2%
Saturated Fat 4.5 g22.3%
Trans Fat 0 g
Cholesterol 689.4 mg
Sodium 3351.1 mg139.6%
Total Carbohydrates 187 g62.2%
Dietary Fiber 7.8 g31%
Sugars 8.9 g
Protein 137 g274.8%
Vitamin A 356.7% Vitamin C 902.5%
Calcium 53.5% Iron 112.6%
*Based on a 2000 Calorie diet
Meanwhile, in 10 inch skillet, heat vegetable oil over medium high heat until hot.
Add shrimp, ginger, garlic, and crushed red pepper.
Cook, stirring, 2 minutes or just until shrimp turn opaque throughout.
Transfer shrimp to bowl.
Add broccoli to skillet and cook, stirring, 1 minute.
Stir in chicken broth and heat to boiling over high heat.
Cook, covered, stirring often, until broccoli is just tender, about 3 minutes.
Stir in soy sauce, sesame oil, and shrimp; heat through.
Drain pasta; return to saucepot.
Add shrimp mixture; toss well.