This recipe is a good example of how a marinade can become a braising liquid or a finishing sauce. I like to remove the shrimp from the marinade and pan-fry them in oil to caramelize some of the sugars and then use the same marinade to cook the broccoli and finish the dish. Pan-searing the shrimp achieves a coating that locks in flavor. Buy frozen shrimp with tails on or off, and thaw them before cooking.
1/4cuptamarisoy sauce, shoyu, or coconut aminos are good substitutes
2poundsfresh shrimppeeled and deveined
1largehead broccoli
1tbsprefined coconut oil
Chopped scallionfor garnish (optional)
Instructions
Marinate the shrimp. In a large bowl, stir together the garlic, honey, tamari, and shrimp to coat. Set aside to marinate for 10 minutes. Meanwhile, cut the broccoli into bite-size pieces and set aside.
Caramelize the shrimp. In a Dutch oven over medium heat, heat the coconut oil. Working in batches, using tongs, remove the shrimp from the marinade and arrange them in a single layer in the pot, reserving the marinade. Cook the shrimp for about 3 minutes total, turning them halfway through so they are pink and caramelized on both sides. Transfer the cooked shrimp to a plate, then repeat with the remaining shrimp.
Boil the marinade and cook the broccoli. Return the cooked shrimp to the Dutch oven and add the reserved marinade and the broccoli. Braise, stirring for 1 minute, just until the broccoli is bright green and cooked.
Serve. Serve the shrimp with the broccoli and pan sauce. Garnish with scallions (if using). Refrigerate leftovers for up to 2 days.