Seafood with broccoli

Name: Seafood with broccoli - Monalisa B.
Ingredients: I used: 300 g peeled shrimp; 250 g mussels; 2 cloves of garlic; juice from half a lemon; olive oil; chili butter; curry; 2 tablespoons of gran cucina; ground cumin; basil; broccoli; parmesan; white wine.

Fish - Seafood with broccoli by Monalisa B. - Recipia

Seafood with Broccoli On hot days, I prefer quick meals that don't require much time by the stove. The combination of shrimp, mussels, and broccoli is perfect for such days: the seafood cooks in just a few minutes, and the broccoli is briefly blanched before being tossed with butter, garlic, and a bit of cumin. I used white wine, lemon juice, curry, chili, and two tablespoons of Gran Cucina, then served everything with grated Parmesan and a squeeze of lemon. Quick Info Total time: approximately 20-25 minutes, depending on the time needed to clean the seafood Preparation time: not specified separately; cleaning and preparing the ingredients is done before cooking Cooking time: a few minutes for the seafood and a short time for blanching and sautéing the broccoli Servings: the quantity is suitable for about 2 servings, depending on the amount of broccoli used Difficulty: easy Recipe type: seafood with vegetables, suitable for a light lunch or dinner Ingredients For the seafood 300 g peeled shrimp 250 g mussels 1 clove of garlic, finely chopped Juice of half a lemon Olive oil Chili, to taste 1 teaspoon curry 2 tablespoons Gran Cucina Basil, finely chopped A little white wine, just enough to help form the sauce For the broccoli Broccoli, cut into florets; the quantity is not specified in the original recipe 1 clove of garlic, finely chopped 1 tablespoon of butter Olive oil Ground cumin, a little For serving Grated Parmesan Lemon juice Salt, for the water used to blanch the broccoli Instructions 1. Clean the mussels and shrimp, then wash the seafood well. If you are using uncleaned mussels, remove any impurities from the shell before cooking. The shrimp used in the recipe are peeled. 2. Finely chop the two cloves of garlic. One will be used for the seafood, and the other for the broccoli. 3. Bring a pot of water with plenty of salt to a boil. When the water starts to boil, add the broccoli florets and blanch them. The broccoli should remain slightly cooked, not too soft. Drain it well after removing it from the water. 4. For the seafood, heat a little olive oil in a pan. Add one chopped clove of garlic, the teaspoon of curry, and chili to taste. 5. Add the mussels and shrimp to the pan. After a few seconds, add a little white wine and the lemon juice. Let everything cook for a few minutes until the liquid reduces and the seafood is cooked. 6. Before turning off the heat, add the two tablespoons of Gran Cucina and the finely chopped basil. Stir to coat the shrimp and mussels with the sauce, then remove the pan from the heat. 7. In a separate pot, add the butter, the second clove of garlic, a little olive oil, and the ground cumin. Let the garlic infuse its flavor without browning it too much. 8. Add the well-drained broccoli. Shake the pot a couple of times so that the florets are coated with the butter and flavors from the pot, then turn off the heat. 9. Serve the seafood alongside the broccoli. Finally, add lemon juice and grated Parmesan to taste. There is no need to cook the broccoli too much after blanching. In this recipe, it remains slightly tender, and the brief sauté in butter and garlic is enough to give it flavor. Why I Make This Recipe Often I love it because it can be prepared quickly and doesn’t require many pots or a complicated sauce. The shrimp and mussels absorb flavors from the wine, lemon, curry, and garlic, while the broccoli adds a simple yet substantial component. It's a handy option when I want something light and don’t feel like spending too much time cooking. Another advantage is that the two components are cooked separately. This way, the broccoli doesn’t get soggy in the seafood sauce, and each part retains its flavor and texture. Tips and Variations Tips Wash the seafood well before cooking and let it drain so that the sauce doesn’t become too watery. Only a little white wine is added to the pan, and the liquid should be allowed to reduce before adding Gran Cucina. Seafood cooks quickly. Keep the pan on the heat only as long as necessary for the mussels and shrimp to be ready and for the liquid to reduce. If left too long, the texture can become tougher. The broccoli should be drained well before being added to the pot. Any remaining water on the florets can dilute the butter and oil and prevent the flavors from sticking to the vegetables. Cumin should be used sparingly, as it has a quite pronounced flavor. Similarly, the chili can be adjusted according to how spicy you want the dish to be. Substitutions If you don’t have Gran Cucina, the recipe source does not mention a direct alternative. This ingredient can be omitted, but the sauce will be less creamy. White wine can be omitted if you prefer not to use it. In this case, the seafood will be cooked with oil, lemon juice, and the liquid released in the pan. For serving, Parmesan can be omitted. The recipe remains complete without it, especially if you want to keep the seafood flavor as simple as possible. Variations You can adjust the amount of curry and chili without changing the other steps. Curry adds a warm note, while chili provides heat. The broccoli can be left simply blanched and served plain alongside the seafood if you don’t want to sauté it with butter and garlic. In the presented version, however, the pot is used to add cumin and garlic flavor. You can add more or less lemon juice at the end. The initial amount used in cooking is the juice of half a lemon, and more can be added when serving, to taste. Serving Ideas Serve the seafood and broccoli immediately after cooking, with the sauce from the pan poured over the shrimp and mussels. The Parmesan should be added grated, and the lemon can be served separately, allowing everyone to adjust the flavor to their liking. The dish can be plated directly in two sections: broccoli on one side and the seafood with sauce on the other. This way, the broccoli retains its texture better and doesn’t absorb all the liquid from the pan. Frequently Asked Questions Can I use unpeeled shrimp? Yes, but they need to be cleaned before cooking. The original recipe uses 300 g of peeled shrimp, which shortens the preparation time. How long should I cook the seafood? In the recipe, it is left for a few minutes until the liquid reduces and the seafood is cooked. An exact time is not specified, as it can vary depending on the size of the shrimp and the type of mussels used. Does the broccoli need to be fully cooked? No. It is blanched in salted water and drained well. Then it is heated very briefly in the pot with butter, oil, garlic, and cumin. Can I cook the seafood and broccoli in the same pan? The recipe steps indicate cooking them separately: the seafood is made in a pan, and the broccoli in a pot. It is preferable to maintain this order so that the broccoli doesn’t absorb too much sauce and doesn’t become mushy. What can I substitute for Parmesan? Parmesan can simply be omitted. It is used for serving and is not part of the base sauce for the seafood or the preparation of the broccoli. Nutritional Values The values are approximate, as the original recipe does not specify the quantity of broccoli, oil, wine, and Parmesan. The estimate below refers to one serving of a dish divided into two, with a moderate amount of oil and Parmesan. Calories: approximately 400-500 kcal Protein: approximately 38-45 g Carbohydrates: approximately 12-20 g, depending on the amount of broccoli and Gran Cucina used Fat: approximately 20-28 g, depending on the amount of oil, butter, and Parmesan The seafood primarily contributes protein, while the broccoli adds fiber and a small amount of carbohydrates. Olive oil, butter, Gran Cucina, and Parmesan can significantly alter the final energy value, especially if used in larger quantities. Storage and Reheating The dish is best served immediately, especially the seafood. If there are leftovers, store the seafood and broccoli in a sealed container in the refrigerator and consume them within a day. Reheat briefly over low heat, just until they reach the desired temperature. Avoid prolonged heating, as the shrimp and mussels can become tough. The broccoli can be reheated in the same pan or pot, with a little liquid left from cooking, without keeping it on the heat for too long.

Seafood with broccoli

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