Garlic & Soy-Glazed Shrimp

Wash and dry the fresh produce. Peel and finely chop 3 cloves of garlic. Using a zester or the small side of a box grater, finely grate the lime to get 2 teaspoons. Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut off and discard the stem of the pepper. Halve lengthwise; remove the ribs and seeds, then small dice. Thoroughly wash your hands immediately after handling.

In a medium pot, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper and 1/3 of the chopped garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the soy glaze, worcestershire sauce (carefully, as the liquid may splatter), and 2 tablespoons of water. Cook, stirring frequently, 2 to 3 minutes, or until the pepper is softened. Turn off the heat; stir in the lime zest and the juice of 2 lime wedges. Transfer to a bowl. Rinse and wipe out the pot.

Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the same pot, combine the rice, a big pinch of salt, and 2 cups of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Meanwhile, in a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the breadcrumbs; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until lightly browned. Transfer to a plate. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broccoli florets in an even layer; season with salt and pepper. Cook, without stirring, 4 to 5 minutes, or until lightly browned and slightly softened. Add half the remaining chopped garlic and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until combined and slightly softened. Add the demi-glace (carefully, as the liquid may splatter) and 1/3 cup of water. Loosely cover the pan with foil and cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the liquid has cooked off. Transfer to a bowl. Rinse and wipe out the pan.

Pat the shrimp dry with paper towels; season with salt and pepper (remove the tails if desired). In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the remaining chopped garlic. Cook, stirring frequently, 1 to 2 minutes, or until the shrimp are opaque and cooked through. Turn off the heat; carefully add the juice of the remaining lime wedges and stir to combine. Serve the cooked rice topped with the cooked shrimp and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the jalapeño-lime sauce on the side. Enjoy!