Ingredients
1 lb shrimp, medium to large, peeled and deveined
Coarse salt & fresh ground pepper, to taste
1 lemon for zest and juice
4 Tbs. olive oil
4 medium garlic cloves, sliced thinly
3/4 lb. asparagus, tough ends snapped off and cut into 2 inch lengths
1/4 tsp. crushed red pepper flakes
2/3 c. reduced-sodium chicken broth
1/2 tsp. cornstarch
1 Tbs. water
Success®-Boil-in-Bag White Rice
Directions
Place shrimp on paper towels; blot dry. Sprinkle shrimp with salt and pepper as desired. Place the zest of the lemon in a small bowl. Cut lemon in half and juice it into a small dish, removing seeds. Heat a large skillet over medium high heat for 1 minute. Add 2 Tbs. of the oil to the skillet. Add the shrimp in a single layer; let cook for about 2 minutes until browned. Turn shrimp over and brown the other side, about 1 1/2 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, red pepper flakes; cook, stirring for 2-3 minutes. Add chicken broth and cover, simmering 1-2 minutes until asparagus is almost done. Stir cornstarch with 1 Tbs. water and stir into the pan. Add shrimp back to the pan and cook another 1-2 minutes or until done. Stir in lemon juice, to taste. Serve with Success®-Boil-in-Bag White rice. (Serves: 3)
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