Broccoli and shrimp Asian

Ingredients for 4 servings:

• 750 g broccoli, fresh or frozen
• 400 g shrimp tails, medium-sized
• 1 lime(s), untreated
• 1 clove(s) garlic, finely chopped
• some chili peppers (1 – 3, depending on the desired spiciness)
• 30 g fresh ginger root
• 1 tsp salt
• 2 tbsp soy sauce, light
• 3 tbsp oil (peanut oil)
• 2 shallots, diced
• ¼ liter chicken stock
• 1 tbsp coriander or parsley, fresh, finely chopped

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Sharpness as needed!

Clean the broccoli, remove the thick stalk, divide into small florets, and blanch in boiling water for 2-3 minutes. Then drain in a sieve. Peel the shrimp, leaving the last segment and the tail fin attached if desired. For larger shrimp, also remove the intestines. Place the shrimp in a bowl and marinate with the very thinly grated peel and the lime juice. Grind the garlic and the deseeded and finely chopped chili pepper with the finely diced ginger and salt in a mortar and pestle until paste-like. Finally, stir in the soy sauce. Heat the oil in a wok or frying pan and sauté the diced shallots. Add the spice paste and sauté for 2-3 minutes. Pour in the broccoli florets and chicken stock and cook for 3-4 minutes. Add the shrimp tails and cook for another 3-4 minutes. Arrange on plates and sprinkle with cilantro or parsley. Serve with rice.