Honey Walnut Shrimp with Broccoli & Rice

Directions

1. Rinse the rice under cold water in a strainer, then drain and place in a small saucepan. Add the broth and bring to a boil over high heat.
2. If using frozen shrimp, rinse under cold water in a colander to thaw and remove ice crystals; pat dry with towel before cooking.
3. When the liquid boils, stir once, cover the pan, and reduce heat to low to let the rice cook until the liquid is absorbed (about 15–18 minutes). Keep it covered off the heat for 5 minutes after cooking.
4. Wash and cut the broccoli into bite-sized florets, trimming the stems into small pieces.
5. In a bowl, whisk mayonnaise, garlic powder, chili-garlic sauce, and honey to make the sauce; set aside.
6. Heat a large skillet over medium heat and swirl in a little oil to coat the bottom.
7. Chop the walnuts roughly and add them to the skillet; toast briefly until fragrant, about 1–2 minutes.
8. Add the broccoli to the skillet and stir-fry until bright green and tender-crisp, 4–5 minutes; transfer to the bowl with the sauce.
9. Return the skillet to medium heat, add the shrimp, and cook until they turn opaque, about 1–2 minutes per side; transfer to the bowl with the broccoli and sauce, then toss to coat.
10. To serve, divide the rice among bowls, top with the shrimp and broccoli mixture, and finish with a dusting of crushed red pepper if desired.