This elegant entrée, which can also serve as a colorful, one-dish meal, was a favorite finalist in our 1994 Christmas Cookin' Contest. I've modified it a little, and I sometimes make it with pasta instead of rice.
Yield: 6 servings
1 1/2 bunches broccoli, cut into 2-inch florets
1 T. fresh lemon juice
8 T. butter at room temperature, divided
2 c. hot cooked brown rice
1 sweet red pepper, seeded and chopped
4 garlic cloves, finely chopped
1 1/2 lbs. large shrimp, peeled and deveined
1/4 lb. pine nuts
salt and pepper to taste
sweet red and yellow pepper strips (optional)
Steam broccoli in a large covered pot until crisp-tender, about 6 minutes. Combine broccoli, lemon juice, and 3 T. butter in a large bowl. Add rice and 2 T. additional butter. Toss lightly, and set aside. Melting remaining butter (3 T.) in a large skillet over medium heat, and sauté red pepper and garlic, covered, until pepper is soft. Add shrimp and pine nuts to garlic mixture, and sauté until shrimp are pink and cooked through. Add rice mixture to shrimp, and toss lightly until heated through. Season with salt and pepper. Garnish with parsley sprigs and strips of red and yellow pepper, if desired.
From the January 2000 issue.