Cooking with Collins - Sweet Heat Shrimp & Broccoli

What’s up Fam!

I’ve got another recipe that your entire family is going to love! Broccoli is in peak season, and is still being harvested from our garden at Camp. Last week you learned about the benefits of eating broccoli. This week, I want to give you a delicious recipe, as well as some nutritious knowledge. Since you’re getting back-to-back broccoli recipes, I’m inspired to share with you why eating locally grown organic produce in-season is so good for you. Today, when you walk into a grocery store or supermarket, you can usually find a wide variety of produce, no matter what time of year it is. Below are 5 beneficial reasons why you should be eating with the seasons! Enjoy the recipe!

Reasons To Eat With The Seasons 

#1 – Flavor Town!

There’s nothing like biting into a crunchy, yet juicy, apple in the middle of Fall. Or eating a vibrant & plump strawberry during the hot days of summer. Produce that is grown in season tastes so much better! Fully ripened produce, harvested at just the right time, gives you fresher, sweeter, and more flavorful fruits and vegetables. 

#2 – Nutrition Powerhouse

The great thing about eating organic whole foods straight from the earth is that they’re filled with a powerhouse of nutrition. With seasonal eating, their nutritional profile is boosted even more! Seasonally fresh produce is picked when it is fully developed at the peak of the season. With optimal growing conditions and more sun exposure come higher levels of vitamins, minerals, and antioxidants. 

#3 – Natural Support

Our ancestors could only eat what vegetables, fruits, and leafy greens were flourishing during certain seasons and climates. The natural cycle of crops and produce is meant to support our health and nutritional needs for the season of life at hand. Eating leafy greens in the Spring promote detoxification and alkalization of the body. Hydrating foods like watermelon, berries, and cucumber keep us hydrated during the hot Summer. Winter squashes and root veggies are great ingredients for hearty stews and soups that offer comfort during the colder seasons.

#4 – Enviro Friendly

When you purchase organic whole foods in season to your location, it is less likely that the produce will be subjected to heavy doses of pesticides, herbicides and fungicides. Not to mention, these toxic compounds deplete the soil, contaminate the water and cause problems with our health. Also, buying seasonal causes you to inadvertently support local farmers in your area. Eating organic locally grown produce equals less transportation, less forced ripening, less refrigeration and fewer chemicals. 

#5 – Save $$$

This is simply understanding supply and demand. When there is an abundance of a certain crop, the cost will be much lower. Also, when produce is in season, local farmers won’t have extensive travel or storage costs. All of these factors drive down the price we see at the grocery store.

Sweet-Heat Shrimp & Broccoli 

Prep Time: 1 Hr | Cook Time: 15 Min | Servings: 6

INGREDIENTS

• ½ C Honey

• 1 C Coconut Aminos *Substitute w/ Soy Sauce

• 1 TB Fresh Ginger, Grated *Substitute ¼ TS Ground Finger

• 3 TB Garlic, Minced *Substitute ½ TS Garlic Powder 

• 1 TB Garlic Chili Paste or Sriracha  

• ½ TS Cornstarch 

• 2 # Large Shrimp, Peeled & Deveined 

• 3 TB Butter 

• 6 Cups Fresh Organic Broccoli, Chopped 

• 1 Organic Onion, Thin Sliced

• 1 TS Olive Oil 

• TT, Salt & Pepper 

DIRECTIONS

1. In a small bowl, add the honey, coconut aminos, ginger, garlic, red pepper and mix until combined.

2. Place the peeled and deveined shrimp into a bowl and add 1/3 of the sauce. Toss and marinade for 1 hour. 

3. Whisk in the cornstarch to the reserved marinade and set aside.

4. Heat a large cast iron skillet, saute pan, or wok on high heat, add olive oil, broccoli, and onions, and cook for 4-6 minutes, just until the broccoli and onions are soft and caramelized. Remove from pan and set aside.

5. Add the butter to the skillet and add shrimp, removing excess marinade. Cook until the shrimp begins to turn color, about 1-2 minutes each side.

6. Add in the reserved sauce and bring to a simmer. Add in the broccoli and onions and toss until heated through.

7. Serve over white or brown rice, quinoa, or even pasta.

8. Garnish with green onions if desired.

CHEF NOTES

I used fresh 16/20 shrimp, but any size will work. In-fact, it might be harder to find fresh large shrimp that's already peeled and deveined. If you feel like exercising your culinary skills, you can peel and devein the shrimp yourself, but buying frozen already peeled and deveined shrimp saves you lots of time! Leaving the shrimp tails on adds flavor and aesthetics, but you can remove them if you want.

“The secret ingredient we use to make good food, cultivate fellowships, and build community is LOVE. Add it to all that you do!”

- Chef Collins