To cut broccoli<\/a>, cut off the long stem and trim any leaves. Then, cut the crown into individual florets and the larger florets in half. Don't throw away the broccoli stem. It is edible and can be used for slaws or stir-fries.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What type of shrimp should I use?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Look for 21-30 count peeled and deveined raw shrimp. The best way to buy shrimp is by the number needed to make 1 pound. For example, a "21-30 count" means 21 to 30 shrimp will be in a pound. Frozen shrimp is a convenient option. When ready to use frozen shrimp, thaw them under cold running water and pat them dry before cooking.<\/p>"
}
}
,
{
"@type": "Question",
"name": "What should I serve with One-Pot Garlicky Shrimp & Broccoli?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Serve this simple and healthy dish over brown rice<\/a>, cauliflower rice, quinoa<\/a>, orzo<\/a> or your favorite pasta<\/a>. Make a simple green salad<\/a> to complete the meal.<\/p>"
}
}
,
{
"@type": "Question",
"name": "How should I store and reheat shrimp and broccoli?",
"acceptedAnswer": {
"@type": "Answer",
"text": " Store the food in an airtight container in the refrigerator for up to 4 days. When reheating, do so in short 1-minute bursts in the microwave, over medium-low heat on the stovetop or in a 325°F oven for about 5 minutes. Reheating is fairly straightforward, but it's important to monitor it closely to prevent overcooking. Overcooked shrimp<\/a> will become rubbery and tough, while broccoli may turn mushy instead of remaining crisp.<\/p>"
}
}
]
} ] }
]