Garlic Shrimp With Asparagus and Lemon

Total Time: Prep Time: Cook Time: 30 mins 15 mins 15 mins Cookin-jo's Note: This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus an ... More Ingredients: Servings: 3 Units: US | Metric 1 lb shrimp, medium to large, peeled and deveined 3/4 teaspoon kosker salt (to taste) black pepper, to taste 1 lemon 4 tablespoons olive oil or 4 tablespoons extra virgin olive oil 4 medium garlic cloves, sliced thinly 3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups) 1/4 teaspoon crushed red pepper flakes 2/3 cup reduced-sodium chicken broth 1/2 teaspoon cornstarch Directions:

1 Place shrimp on paper towels and dry very well. 2 Sprinkle shrimp with a bit of the salt and pepper. 3 Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part. 4 Cut lemon in half and juice it into a small dish, removing seeds. 5 Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute. 6 Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds. 7 Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned. 8 Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through. 9 Reduce heat to medium-low and add garlic, stirring for 30 seconds. 10 Add asparagus, lemon zest strips, red pepper flakes and a bit of salt and cook, stirring for 2-3 minutes. 11 Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done. 12 Stir cornstarch with 1 Tbsp water and stir into the pan. 13 Add shrimp back to the pan and cook another 1-2 minutes until done. 14 Stir in 1 Tbsp lemon juice, then taste and add more juice, salt and pepper if needed. You Might Also Like History of development process in eToro - David Virtser Sponsored David Virtser History of development process in eToro - David Virtser Seasonal Eats: 10 Asparagus Dishes Food.com Seasonal Eats: 10 Asparagus Dishes Recipe of the Day Food.com Recipe of the Day 15 Quick & Easy Chicken Dinners Food.com 15 Quick & Easy Chicken Dinners

Do the Twist: Making Auntie Annes Pretzels at Home Sponsored Knoworthy - Inspired, Independent, & In-the-Know Do the Twist: Making Auntie Annes Pretzels at Home History of development process in eToro - David Virtser Seasonal Eats: 10 Asparagus Dishes Recipe of the Day 15 Quick & Easy Chicken Dinners Do the Twist: Making Auntie Annes Pretzels at Home Recommended by Browse Our Top Main Dish Recipes Lemon Garlic Shrimp With Greens. Recipe by kiwidutch Lemon Garlic Shrimp With Greens By kiwidutch Lemon Pepper Shrimp Scampi With Sauteed Asparagus. Recipe by JackieOhNo! Lemon Pepper Shrimp Scampi With Sauteed Asparagus By JackieOhNo! Sauteed Shrimp with Lemon and Garlic. Recipe by CarolAnn Sauteed Shrimp with Lemon and Garlic By CarolAnn Pan Seared Shrimp With Garlic-Lemon Butter. Recipe by Alisa Lea Pan Seared Shrimp With Garlic-Lemon Butter By Alisa Lea Ratings & Reviews: By Teddy's Mommy on October 12, 2007 This was very tasty and quite beautiful to look at which is always a plus! I served it with Jasmine rice, which was a mistake the delicious light sauce was overshadowed by the flavor of the rice. It would have went with pasta a LOT better I will do pasta next time. The sauce was splendid I only added the 1 tablespoon of lemon juice and it was perfect. The flavor kind of reminded me of Avgolemono soup which I love. I was a little confused by the "4 tablespoons of olive oil" I couldn't find where to use the other 2 tbsp in the recipe. So I only ended up using 2 tbsp. 5 people found this review Helpful. Was this review helpful to you? Yes | No By Buster's friend on January 31, 2009

Seriously delicious! Used 3 big zester strips of lemon rind (no white pith) which I then skinnied into 4 strips apiece. Used rather more broth (closer to a cup & a half so had to increase cornstarch to 1 1/2 t. Came together fast after prepping shrimp (shells in leftover chicken broth, olive oil & butter on the back burner now for stock). Added 2 T lemon juice at the end. Served with steamed brown rice - yum. Wonderful recipe! This is a keeper in our house! Thank you so much for posting Cookin-jo! 3 people found this review Helpful. Was this review helpful to you? Yes | No By yamakarasu on June 07, 2010 Mm, delicious! Well okay, so I was QUITE generous with the red pepper flakes, added a bit of light butter to the oil before I sauteed the shrimp, and I did skip the lemon zest, but it was all really delicious in the end. I also added red bell peppers when I started cooking the asparagus as well and it made for an even prettier plate. Thanks! 2 people found this review Helpful. Was this review helpful to you? Yes | No Read All Reviews (21) You Might Also Like... Garlic Lemon Shrimp - Taste of Home. Recipe by Ms. Poppy Garlic Lemon Shrimp - Taste of Home By Ms. Poppy View All Main Dish Recipes Advertisement Nutritional Facts for Garlic Shrimp With Asparagus and Lemon Serving Size: 1 (362 g) Servings Per Recipe: 3 Amount Per Serving % Daily Value Calories 313.4 Calories from Fat 181 57% Total Fat 20.1 g 31% Saturated Fat 2.8 g 14% Cholesterol 190.5 mg

63% Sodium 1470.5 mg 61% Total Carbohydrate 10.2 g 3% Dietary Fiber 2.9 g 11% Sugars 2.0 g 8% Protein 24.8 g 49% Detailed Nutrition Values About Nutrition Info More Ideas from Food.com Easy Breakfast for Dinner Recipes Easy Breakfast for Dinner Give breakfast a second chance with these quick dinner pinch-hitters. Seafood Dinners Mother's Day Favorites Fresh Strawberry Recipes Spring Party Picks Sponsored Links Advertisement