Lemon Shrimp with Steamed Broccoli

I think part of what made this dish so deeply flavorful was using different types of lemon seasoning: freshly squeezed lemon juice, lemon zest, lemon oil, and lemon verbena; my new favorite herb. I garnished with Borage flowers, which are also quite lemony with a hint of cucumber. It’s easy to put together and had a bright fresh very lemony flavor. I was going to use cream to make the sauce, but was out, and now am glad as the sauce was perfectly light and delicious.

Plan on 5 shrimp per person and you will have left-over noodles, which can easily be turned into something else.

This is the lemon verbena, which has a citrusy, lemon, orange flavor with hints of ginger. It’s a delicate and beautiful herb.

Cook the noodles you will serve with this dish. Once again, I used KA-ME Udon noodles. So thick and luscious and really soaks up a sauce.

I love these noodles and they cook in minutes in the microwave. You can buy these fresh noodles online. They arrive vacuum sealed so can be stored in the pantry. Bucatini, my favorite Italian pasta would also be excellent with this lemony shrimp dish.

Heat butter and lemon oil, scallion and broccoli in a heavy-bottomed skillet. Add 1/2 tsp. salt and freshly ground black pepper. Lots of butter makes for a nice creamy sauce without cream!

Cook for about 2 minutes, stirring occasionally to ensure broccoli gets nicely coated with butter. Grate the garlic directly into the pan. Add the shrimp and cook for about 2 minutes per side until just browned. It will continue cooking as you put the dish together.

Add freshly squeezed lemon juice, the lemon zest, check for seasoning and add more salt or black pepper if needed. Add a splash of white wine, 2 Tbsp. chopped lemon verbena and cook for 1 more minute. Add 1 more Tbsp. of lemon oil. Check the sauce again for salt and pepper and add if necessary.

Let the dish cook gently for about 10 minutes. Add the cooked noodles. Stir to completely combine the shrimp with noodles and the sauce until the noodles are thoroughly heated. Garnish with more lemon verbena and a couple of borage blossoms.

A quick word on borage…

This is an ancient plant that has been cultivated for centuries. Native to the Mediterranean, Greek and Italian writers believe it had restorative qualities. Roman soldiers reportedly drank wine infused with borage leaves and flowers for courage before battle. During the Middle Ages, it was a staple in monastery gardens and herbal preparations throughout Europe.

I’ll have to do more research to see how I can use the borage leaves and flowers in my culinary preparations, but they sure were a nice addition to this Very Lemony Shrimp and Broccoli Dish!

A little lean on photos this time. Promise more for the next recipe…!

Here’s to the first…and many more!

 Happy Anniversary Jack and Esther!

Here are Jack and Esther visiting us from New England a couple years ago at our southern Arizona ranch. She creates some gorgeous cocktails, and this one she called the “Arizona Sweet Tart Cocktail“.

If you want the complete recipe, go to:

https://cookwithcindy.com/2024/05/05/arizona-sweet-tart-cocktail/

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Very Lemony Shrimp and Broccoli

Light, citrussy and delicious.

Ingredients

• 5 Shrimp per person
• 2 cups Broccoli florets
• 1 Scallion, white and green finely sliced
• 6 Large Lemon Verbena leaves; about 2 Tbsp. chopped. More for garnish.
• 3 Tbsp. Butter
• 2 Tbsp. Lemon oil, divided
• 1 Garlic clove, grated
• 1 Tbsp. Freshly squeezed lemon juice
• 1 tsp. Lemon zest
• 1/4 cup white wine
• Salt and freshly ground black pepper to taste.
• Borage flowers for garnish.

Instructions

• Heat butter and 1 Tbsp. of lemon oil in a heavy bottomed skillet.
• Grate the garlic directly into the pan, add scallion and broccoli florets. Cook for 2 minutes.
• Add the shrimp and cook for about 2 minutes per side.
• Add lemon juice, white wine, lemon zest and a little salt and pepper.
• Add the lemon verbena. Cook for another minute or two. Add 1 more Tbsp. lemon oil.
• Either cook the pasta you will use for this dish or cook the Udon noodles according to package directions.
• Add the noodles to the pan along with lemon verbena and let all the flavors develop for another 10 minutes, stirring occasionally.
• Check for seasoning and adjust accordingly with salt/pepper.
• Garnish with salt and pepper and the borage flowers.