C's and O's - still delicious

Seafood is not something we eat a lot of in our house - I mean we have Jeffrey and Stephanie we are working through on a weekly basis, sometimes we toss in some chicken too. This time I opted to go for some shrimp. Nicholas was happy to not have any grits involved. He enjoys the shrimp but not the grits. This recipe was easy once prepped. I cleaned the shrimp the night before so it would be easier the day of. Before I started cooking I prepped the sauce, had Andy start the rice cooker since it takes WAY longer than anything should, and prepped my pans. I had to race around bit for kids and such, then came back and began to cook! I learned that when a shrimp turns into a C it's cooked, but into an O it's overcooked... well... I was about half and half - but my people still ate and enjoyed. The sauce was great. I added an onion and that was the perfect addition. This recipe took some prep but it was really good - definitely would make it again.

Honey Garlic Shrimp
1 lb. large uncooked shrimp
2 tablespoons olive oil
3 cups broccoli florets
1 large onion chopped
Sauce
1 ½ cups chicken broth
¼ cup low sodium soy sauce
1/3 cup honey
1/4 cup packed brown sugar
5 cloves garlic, minced
2 Tablespoons apple cider vinegar
½ teaspoon ground ginger
¼ cup cornstarch, plus ¼ cup cold water
For Serving
3 cups cooked rice, any kind.
Green onions, to garnish
Roughly chopped honey roasted peanuts, to garnish.

Thaw the shrimp completely and pat the surface dry. You may also need to remove the shell, tail, and veins.
Combine sauce ingredients except for the cornstarch/water and set aside.
Cook the Shrimp: Heat olive oil in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute + 20 seconds per side. (Use a timer to avoid overcooking). Tilt the pan to transfer the shrimp onto a clean plate. Note that they’ll cook a little bit more as they sit, and again when added back to the sauce.
Add the broccoli and onions to the skillet and sauté over medium-high heat for 4 minutes, until slightly softened. (Add a splash of oil if needed). Remove and set aside.
Make the Sauce: Add the sauce mixture (minus the cornstarch) to the skillet.
Combine cornstarch with ¼ cup cold water and stir until well-combined.
Bring the sauce to a boil. Slowly add the cornstarch mixture to the sauce, stirring continuously, until thickened.
Reduce heat to low and add the broccoli. Cover partially and let it heat for 2-3 minutes.
Add the shrimp back and spoon the sauce on top. Let it heat through for about 1 minute.
Serve with rice and garnish with green onions and roughly chopped honey roasted peanuts.