SEAFOOD SUNDAY

Stir-fry is one of my favorite ways to cook shrimp. This recipe comes from the June issue of COOKING LIGHT. It would be delicious served with brown rice.

SHRIMP AND BROCCOLI STIR-FRY
1 lb. medium shrimp, peeled and deveined
1 tbsp. cornstarch
2 1/2 tbsp. canola oil, divided
1/4 c. (1 inch) diagonally cut green onions
3 garlic cloves
2 c. broccoli florets
1/4 c. lower-sodium soy sauce
2 tbsp. rice vinegar
1 tsp. honey
1/8 tsp. crushed red pepper

Combine shrimp and cornstarch in a medium bowl, tossing to coat. Heat a large wok or skillet over high heat. Add 1 tbsp. oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes.

Remove shrimp from pan; place in a medium bowl. Add 1 1/2 tsp. oil to pan; swirl to coat. Add green onions, ginger and garlic to the pan; stir-fry 45 seconds. Add onion mixture to shrimp.

Add 1 tbsp. oil to pan; swirl to coat. Add broccoli; stir-fry 1 1/2 minutes. Stir in shrimp mixture, soy sauce, and remaining ingredients; bring to a boil. Cook 1 minute or until shrimp are done and broccoli is crisp-tender.