Chrissy Teigen's Garlic & Soy-Glazed Shrimp with Charred Broccoli  & Hot Green Pepper Sauce
Chrissy Teigen

Chrissy Teigen's Garlic & Soy-Glazed Shrimp

with Charred Broccoli & Hot Green Pepper Sauce

Group Created with Sketch. 45 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 600 Cals/serving
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For six weeks, Blue Apron is thrilled to team up with Chrissy Teigen, author of the best-selling cookbook, Cravings, to bring you some of her favorite, insanely delicious recipes. Inspired by Chrissy’s Thai heritage, this irresistibly savory shrimp recipe features an easy spin on one of her mom’s signature sauces, made here with two kinds of peppers: jalapeño and fiery bird’s eye.

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Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper, then small dice. Cut off and discard the stem of the bird’s eye chile; thinly slice crosswise. Thoroughly wash your hands immediately after handling the peppers

Make the spicy pepper sauce:
2 Make the spicy pepper sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced jalapeño pepper, sliced bird’s eye chile, 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 sugar, Worcestershire sauce, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. 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. 

Cook the rice:
3 Cook the rice:

In the same pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.

Toast the breadcrumbs:
4 Toast the breadcrumbs:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon 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.

Cook the broccoli:
5 Cook the broccoli:

While the rice continues to cook, in the same pan, heat 2 teaspoons 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 fragrant. Add the demi-glace and 1/3 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the liquid has cooked off. Transfer to a large bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan.

Cook the shrimp & serve your dish:
6 Cook the shrimp & serve your dish:

Pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the soy sauce and remaining chopped garlic; cook, stirring frequently, 1 to 2 minutes, or until coated and the shrimp are cooked through. Turn off the heat. Serve the cooked shrimp with the cooked rice and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the spicy pepper sauce and remaining lime wedges on the side. Enjoy!

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Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Peel and finely chop the garlic. Zest the lime to get 2 teaspoons (if you don’t have a zester, use a peeler to remove the green rind, avoiding the white pith; mince the rind). Quarter the lime. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Cut out and discard the stem, ribs, and seeds of the jalapeño pepper, then small dice. Cut off and discard the stem of the bird’s eye chile; thinly slice crosswise. Thoroughly wash your hands immediately after handling the peppers

2 Make the spicy pepper sauce:

In a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced jalapeño pepper, sliced bird’s eye chile, 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 sugar, Worcestershire sauce, and 2 tablespoons of water (carefully, as the liquid may splatter). Cook, stirring frequently, 2 to 3 minutes, or until the peppers are softened and the sugar has dissolved. 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. 

Make the spicy pepper sauce:
Cook the rice:
3 Cook the rice:

In the same pot, combine the rice, a big pinch of salt, and 1 cup of water; heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 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.

4 Toast the breadcrumbs:

While the rice cooks, in a large pan (nonstick, if you have one), heat 1 teaspoon 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.

Toast the breadcrumbs:
Cook the broccoli:
5 Cook the broccoli:

While the rice continues to cook, in the same pan, heat 2 teaspoons 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 fragrant. Add the demi-glace and 1/3 cup of water (carefully, as the liquid may splatter). Loosely cover the pan with aluminum foil and cook, stirring occasionally, 4 to 5 minutes, or until the broccoli is softened and the liquid has cooked off. Transfer to a large bowl and cover with the aluminum foil to keep warm. Rinse and wipe out the pan.

6 Cook the shrimp & serve your dish:

Pat the shrimp dry with paper towels. In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the shrimp in an even layer. Cook, without stirring, 2 to 3 minutes, or until slightly opaque. Add the soy sauce and remaining chopped garlic; cook, stirring frequently, 1 to 2 minutes, or until coated and the shrimp are cooked through. Turn off the heat. Serve the cooked shrimp with the cooked rice and cooked broccoli. Garnish the broccoli with the toasted breadcrumbs. Serve the spicy pepper sauce and remaining lime wedges on the side. Enjoy!

Cook the shrimp & serve your dish: