Note: Thaw frozen shrimp overnight in the refrigerator.
–shrimp (frozen, one-half package)
–parsley (fresh if possible)
–salt and pepper
–potatoes (6 to 8)
–dill (fresh if possible)
–broccoli (1 stalk)
–hot sauce (such as tabasco)
1 – Wash and scrub the small potatoes. Place in a covered baking dish with 1 inch of water. Season with salt, pepper, dill, and olive oil. Microwave on high for 15 minutes. When finished, keep covered to preserve warmth.
2 – Separate broccoli stalk from stems and florets, discarding the stalk. Break apart the remainder. Place in a covered baking dish with a little water. Season with salt, pepper, and olive oil. Microwave on high for 4 minutes.
3 – Rinse the shrimp in a colander. Place in one layer in a large, wide-mouthed, covered baking dish with a little water. Drench in lemon juice. Season with mint, garlic salt, salt and pepper, parsley, and olive oil. Microwave on high for 3 minutes.
4 – Serve the shrimp hot, with the broccoli and potatoes as sides. Serve hot sauce with the broccoli.
–shrimp adapted from Italian Family Cooking (Edward Giobbi, author); potatoes adapted from Real Simple; broccoli original.