Spicy Seafood And Grapes

More from this source
Washington Post


Add a comment


1 tablespoon cornstarch

3/4 cup nonfat low-sodium chicken broth

1 tablespoon low-sodium soy sauce

1 tablespoon red wine vinegar

1 tablespoon sugar

1 to 2 teaspoons Asian- or Indian-style red chili sauce

1 2-inch piece peeled ginger root

2 to 3 medium cloves garlic

4 ounces broccoli crowns

2 to 3 scallions

Leaves from 3 to 4 sprigs cilantro

10 ounces seedless green grapes

1 pound shelled and deveined (any size, uncooked) shrimp, preferably wild Gulf shrimp (may substitute 1 pound scallops, patted dry)

You might also like

Ceviche De Los Andes Recipe
Food Republic
Pan-Seared Scallops With Champagne Grapes And A...
Roast Cod With Little Tomatoes And Assorted Olives
Roasted Brussels Sprouts With Sriracha And Mint
White On Rice Couple
Thai Chicken Meatballs With Peanut Satay Sauce
One Hungry Mama
Catfish With Parsley Salad
Whole Foods Market
Sausage-And-Mussel Spaghetti
Rachael Ray
Smoked Salmon And Tomato Salad Tartine
Seven Spoons
Smoked Trout Brandade
Bon Appetit
Poached Salmon With Avocado Sauce
Bon Appetit