2 bunches of broccoli
2 tablespoons white wine vinegar
2 diced tomatoes
3 cups beef broth
1 cup white wine
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped green onion
4 cloves garlic, minced
2 sprigs of fresh parsley
2 bay leaves
salt and pepper to taste
Skewers:
1/2 pound cooked and shelled shrimp, leaving the heads on
10-12 small tomatoes
100g pitted black olives
2 thin slices of lemon
fresh parsley
2 bunches of broccoli
2 tablespoons white wine vinegar
2 diced tomatoes
3 cups beef broth
1 cup white wine
1/2 cup olive oil
1/4 cup white wine vinegar
1/4 cup chopped green onion
4 cloves garlic, minced
2 sprigs of fresh parsley
2 bay leaves
salt and pepper to taste
Skewers:
1/2 pound cooked and shelled shrimp, leaving the heads on
10-12 small tomatoes
100g pitted black olives
2 thin slices of lemon
fresh parsley
Cut off the broccoli florets
Leave one intact and chop the other into florets
Rinse in cold water mixed with 2 tablespoons white wine vinegar
Place the broccoli in a large saucepan
Add remaining ingredients except for skewer ingredients
Cover and simmer slowly for 20 minutes
Let cool
To serve, place the whole broccoli on a platter
On each skewer, place one floret of broccoli, one tomato, one olive, and one shrimp
Insert skewers into the whole broccoli
Arrange remaining shrimp, lemon slices, and parsley around the broccoli
Pour off cooking liquid and serve separately with the broccoli
Serves 6-8
