Garlicky (Lemon) Shrimp and Broccolini Stir-Fry
Lemons (zest/juice)- This juicy, tart, yellow oval is grown throughout Southern Europe, the Middle East & Asia. This sour citrus became very popular when becoming discovered its high potency and concentrated amount of vitamin C. Lemons also contain vitamin A, B1, B6, potassium, magnesium, flavonoids, folic acid and the phytochemical limonene. Limonene may be beneficial in treating gallstones and has anticancer properties. Being useful to the digestive track as well. California and Arizona produce most of the U.S. lemon crops.
1 (6-ounce) bunch broccolini
1/2c chicken broth
2 Tbsp tamari or liquid amino’s
2 tsp cornstarch
1 Tbsp olive oil
1 Ib peeled & deveined large shrimp
8 garlic cloves, chopped
3 Tbsp fresh lemon juice (add more if desired)
Freshly ground black pepper
Trim 1” off the stems of the broccolini and thinly slice lengthwise
In small bowl, combine the chicken broth and tamari (or liquid aminos)
In separate small bowl, whisk together the cornstarch and 2 Tbsp of water
Heat a large wok over high heat.
Add 1/2 tsp of the olive oil, then add the shrimp
Cook, stirring until opaque throughout (1 1/2 to 2 minutes). Transfer to plate
Add the remaining 1/2 Tbsp olive oil to the wok, reduce heat to medium, and add the garlic and broccolini
Cook, stirring until garlic is golden and broccolini is tender crisp (3 to 4 minutes)
Increase heat to high and add the tamari mixture
Bring to a boil and cook about 1 1/2 minutes
Add lemon juice, cornstarch mixture, and black pepper to taste
Bring to a simmer, add shrimp, and stir well to coat
(You can pair this dish with a side of brown rice or quinoa!)
By Mia Martinek, N.C.
Recipe by Gina Homolka
Pizzorno, J. E., & T, M. (2005). “The Encyclopedia of Healing Foods”. New York: ATRIA.
