Note: A simple meal after a busy day.


–shrimp (small size frozen, 60 to 80)


–pesto (ready-prepared)


1 – Thaw out the shrimp overnight in the refrigerator. Place the entire contents of bag of shrimp in a wide-mouthed, large microwave dish with cover. Spread out the shrimp. Cook, covered, for 3 minutes. Rinse under tap water. Cool in refrigerator, or, briefly, in freezer.

2 – Remove large stalk from broccoli; leave small stems. Cut apart, including the florets. Season with olive oil, salt, and pepper. Cook for four minutes (for crisp broccoli) in microwave.

3 – Mix pesto with water to make a sauce.

4 – Fill bowls with ice. Parcel out the shrimp in equal portions, placing on top of the ice. (There is no need for seasoning of shrimp.)

5 – On side, serve hot broccoli. Use pesto as a dipping sauce.

–shrimp adapted from Weidman’s (Meredith, Mississippi); broccoli and pesto sauce original.


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