Recipe of the Week


Prep Time: 30 Minutes
Yields: 6 Servings

The fusion of shrimp and broccoli creates a unique and flavorful dish. It is the perfect side dish to any beef, pork or poultry dish.

2 pounds fresh broccoli spears
1 pound (70-90 count) shrimp, peeled and deveined
1 tbsp Dijon mustard
4 tsps olive oil
¼ cup sliced green onions
¼ tsp dried tarragon
½ tsp dry mustard
1 tbsp minced garlic
2 tbsps red wine vinegar
4 tbsps water
salt and black pepper to taste
granulated garlic to taste

Cut broccoli into serving-size pieces. Place broccoli in a 5-quart saucepan and cover with lightly salted water or chicken stock by 2 inches. Bring to a rolling boil and cook 4–5 minutes. Do not overcook. Drain broccoli, place in a serving bowl and keep warm. In an 8-inch cast iron skillet, heat olive oil over medium-high heat. Add green onions, tarragon, dry mustard and minced garlic. Using a wooden spoon, blend all ingredients and sauté 2–3 minutes. Add shrimp and cook until pink and curled. Remove from heat and add vinegar, water and Dijon mustard. Season to taste using salt, pepper and granulated garlic. Drizzle hot vinaigrette over broccoli and serve immediately as a salad or vegetable.

print this page >>

Return to Main Site >>
Copyright © 2007 Chef John Folse & Company.
2517 South Philippe Ave. • Gonzales, LA 70737 • (225) 644-6000 • FAX (225) 644-1295