Serves 4
I call this a stir-fry because the cooking is fast and furious. If the shrimp are entirely opaque before the sauce is heated through, remove them with a slotted spoon to prevent them from overcooking, then return them to the pan when the sauce is warmed through.
20 large (15/20 per pound) shrimp, tail on, peeled and deveined
Kosher salt
Fresh ground black pepper
¼ cup Spicy Red Rub (here)
Canola oil for the pan
4 cloves garlic, thinly sliced
1 tablespoon extra virgin olive oil, optional
¼ cup red wine vinegar or ½ cup water
4 cups Sweet and Sour Peppers and Onions (here)
¼ cup Garlic Puree (here)
4 cups broccoli florets, blanched and shocked (see here)
¼ cup chopped scallions, white and light green parts only
Season the shrimp with salt and pepper. Sprinkle with the red rub to coat all over. Heat a large skillet slicked with canola oil over medium heat. Add the shrimp and cook until seared (they will turn dark pink) on one side. Add the sliced garlic to the pan along with 1 tablespoon olive oil if the pan is dry and turn the shrimp to sear on the other side. When the garlic is soft and fragrant, add the vinegar or water. Stir in the peppers and onions and garlic puree and cook until heated through.
Meanwhile, warm the broccoli in the microwave, or steam in a pot fitted with a steamer and enough water to cover the bottom until it is just warmed through. Arrange the broccoli on a plate and spoon the shrimp and peppers over it. Scatter the scallions over and serve hot.
NOTE: You can easily substitute chicken tenders for shrimp here. My kids love this combination.