Garlic Lemon Shrimp with Asparagus

Spring is in the air, and it’s only March. And what better way to celebrate the nice weather we been experiencing the past couple of days than with a real taste of spring — asparagus.

It’s hard to go wrong with this tasty and nutritious superfood. Whether you steam it, broil it or grill it, asparagus is good by itself or combined it with other vegetables, meats or seafood.

The following is an easy saute in which asparagus is combined with shrimp for a delicious dish that can be made in less 30 minutes. Served with a salad, a side of rice or over pasta, this recipe is sure to be one that you will reach for each and every spring.

Garlic Lemon Shrimp with Asparagus
1 pound shrimp, medium to large, peeled and deveined
¾ teaspoon kosker salt (to taste)
Black pepper, to taste
1 lemon
4 tablespoons olive oil or extra virgin olive oil
4 medium garlic cloves, sliced thinly
¾ pound asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
¼ teaspoon crushed red pepper flakes
2/3 cup reduced-sodium chicken broth
½ teaspoon cornstarch
Place shrimp on paper towels and dry very well.
Sprinkle shrimp with a bit of the salt and pepper.
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.
Cut lemon in half and juice it into a small dish, removing seeds.
Heat a deep 12-inch skillet (preferably not nonstick) over medium high heat for 1 minute.
Add 2 tablespoons of the oil and heat until it’s shimmering hot — just a few seconds.
Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
Turn shrimp over and brown the other side, about 1½ minutes, then transfer to a plate. Shrimp should not be cooked through.
Reduce heat to medium-low and add garlic, stirring for 30 seconds.
Add asparagus, lemon zest strips, red pepper flakes and a bit of salt and cook, stirring for 2 to 3 minutes.
Add chicken broth and cover, simmering for 1 to 2 minutes until asparagus is almost done.
Stir cornstarch with 1 tablespoon water and stir into the pan.
Add shrimp back to the pan and cook another 1 to 2 minutes until done.
Stir in 1 tablespoon lemon juice, then taste and add more juice, salt and pepper if needed.
Yield: Serves 3.

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