Broiled Shrimp & Broccoli with Spicy Peanut Sauce
A one-pan Southeast Asian shrimp satay inspired dish is a tasty weeknight favorite. I doubled the sauce, minus doubling the sriracha, to pour over the rice that I make with the dish. If you want it spicier, add more Sriracha after mixing the peanut sauce and before tossing it with the shrimp.
3/8 cup creamy peanut butter, preferably natural
1/4 cup reduced-sodium soy sauce
1/4 cup warm water
1 Tbs. packed dark (or light) brown sugar
1 Tbs. Asian sesame oil
1-1/2 tsp. Sriracha; more to taste
1 Tbs. plain rice vinegar
1 Tbs. freshly squeezed lime juice
1-1/4 lb. extra-large shrimp(26 to 30 per lb.), peeled and deveined
1 lb. 1-inch broccoli florets(about 4 cups)
1 Tbs. olive oil
Kosher salt and freshly ground black pepper
1 cup or Jasmine rice made to the package instructions
1). Position a rack about 6 inches from the broiler element and heat the broiler on high. Line a large rimmed sheet pan with aluminum foil and mist it with cooking spray.
2).In a medium bowl, whisk the peanut butter, soy sauce, brown sugar, sesame oil, Sriracha, vinegar, lime juice, and warm water until smooth. Set aside three fourths of the sauce for serving and toss the shrimp with the remaining sauce.
3). On the prepared pan, toss the broccoli with the olive oil and season with salt and pepper. Arrange in a single layer and broil until lightly browned on the edges, about 3 minutes, keeping a close eye on the pan and tossing occasionally to prevent burning.
4). Arrange the shrimp on and around the broccoli, spreading it out evenly. Return the pan to the oven and broil until the broccoli is charred on the edges and the shrimp are just cooked through, 3 to 5 minutes more.
Serve the shrimp and broccoli with the reserved peanut sauce on the side for dipping and pouring over the rice.
Source: Fine Cooking Broiled Shrimp & Broccoli with Spicy Peanut Sauce