I had fun preparing this recipe. This Curried Shrimp 'N' Broccoli Bites are perfect for appetizers. It consists only 31 calories per appetizer and it tastes good. If you don't have enough time to prepare, you can prepare when you get the chance. If you wish, wrap the shrimp around the broccoli up to a day ahead and refrigerate. Then, brush the shrimp with the margarine mixture and steam just before serving.(Wok Cuisine Recipe Book)
18 large fresh or frozen shrimp in shells
12 to 16 ounces broccoli
1/2 tsp lemon-pepper seasoning
2 tbsps margarine or butter
1 tsp curry powder
1/2 tsp garlic salt
1/4 tsp paprika
Dash ground red pepper
Thaw shrimp, if frozen. Peel and devein shrimp. Set aside.
Cut the broccoli into 18 flowerets, leaving a 1-inch stem on each floweret (reserve remaining broccoli for another use). Sprinkle with lemon-pepper seasoning. Set aside.
In a small saucepan melt the margarine or butter over low heat. Add the curry powder, garlic salt, paprika, and ground red pepper. Cook and stir for 1 minute to blend flavors. Set aside.
Wrap 1 shrimp around each broccoli stem. Secure both ends of shrimp to broccoli with a wooden toothpick. Brush each shrimp with some of the margarine mixture.
In a wok, place a steamer rack over water. Bring water to boil over high heat. Place the shrimp-broccoli pieces on the steamer rack. Cover and steam for 8 to 10 minutesor till broccoli is tender and shrimp turn pink. Using tongs or chopsticks, remove the shrimp-broccoli pieces from the rack. Serve immediately. Makes 18 appetizers.
Nutritional information per serving: 31 calories, 4 g protein, 1 g carbohydrate, 2 g fat (0 g saturated), 28 mg cholesterol, 122 mg sodium, 91 mg potassium.