Pepperoncini Shrimp & Broccoli

Another Martha dish. I try to avoid that whole breading process because raw egg completely creeps me out, but this dish makes it worth it. And for the record, Martha is way too bad ass to have such a stupid name for her food delivery business.

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Serving Size: 4 servings

Chef: Martha & Marley Spoon

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Pepperoncini Shrimp & Broccoli

The tang of the pepperoncini is pure perfection.

Prep time: 20 MinCook time: 20 MinTotal time: 40 Min

Ingredients

• 8-10 pepperoncinis, thinly sliced into rings, discarding stems
• 4 large cloves of garlic, thinly sliced
• 2 lbs. broccoli, cut into bite-size florets
• 1 1/2 lbs. white shrimp
• 1/3 cup panko bread crumbs
• 2 tablespoons finely chopped flat-leaf parsley
• 2 lemons
• 1/2 cup sour cream
• 2 tablespoons mayonnaise
• 2 eggs
• 1/3 cup canola oil, divided
• Salt and pepper

Instructions

1. Pat shrimp dry and season lightly with salt and pepper; set aside.
2. Place panko in a large, flat bowl and season with salt and pepper; set aside.
3. In a medium bowl, beat 2 large eggs with 2 tablespoons of water; season with salt and pepper. Dip broccoli florets in egg, letting excess egg drip back into bowl. Dredge in panko, tossing to coat completely. Transfer broccoli a lightly oiled rimmed baking sheet. Repeat the same breading process with shrimp. Transfer shrimp to a plate.
4. Drizzle broccoli with 2 T canola oil and roast on center oven rack at 425°F until tender and golden-brown, 15-20 minutes.
5. In a medium bowl, finely grate lemon zest from lemons, then squeeze 2 tsp of lemon juice into the bowl. Stir in sour cream, mayonnaise and half the parsley; season to taste with salt and pepper. Cut the remaining lemon into wedges.
6. Heat 1/4 cup canola oil in a large skillet over medium heat until shimmering. Add pepperoncini and garlic and fry until lightly golden, about 4 minutes. Use a slotted spoon to transfer to a paper towel-lined plate, reserving infused oil in skillet.
7. Increase heat to medium-high and add shrimp in a single layer to same skillet. Fry, flipping once, until golden-brown and crunchy, about 1-2 minutes per side. Place broccoli and shrimp on a platter. Sprinkle with fried garlic and pepperoncini and remaining parsley. Serve with lemon herb dip and lemon wedges.

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Notes: