- 1 c pineapple juice
- 1/4 c soy sauce
- 1 tsp fresh ginger, minced
- 1/4 crushed red pepper
- 1 large clove garlic, minced
- 1/4 c brown sugar
- 2 T cornstarch
- olive oil
- 1 lb shrimp, peeled and deveined
- 3-4 c broccoli florets
Mix pineapple juice through cornstarch in a small saucepan and whisk together. Heat over medium-high heat until it begins to boil. Reduce heat to medium how, and, whisking frequently, cook 8-10 minutes until thickened and reduced. Turn off heat and keep warm.
Meanwhile, heat olive oil in a large skillet over medium high heat. Add broccoli and 2-3 T water and cook until broccoli is bright green and water evaporated, 4-5 minutes. Transfer broccoli to a large bowl. Add additional olive oil and shrimp. Cook until shrimp is just barely opaque throughout, turning once, about 1 minute on each side. (Cook shrimp and broccoli in batches if necessary so they don't crowd the pan). Return broccoli to the pan and add pineapple glaze. Stir to coat and cook 1-2 minutes. Serve over rice.
