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Garlic Shrimp With Asparagus And Lemon

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Ingredients

Adjust Servings:
1 lb shrimp medium to large peeled and deveined
1 pinch 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

Nutritional information

315.9
Calories
181 g
Calories From Fat
20.2 g
Total Fat
2.8 g
Saturated Fat
190.5 mg
Cholesterol
889.4mg
Sodium
10.9 g
Carbs
3.2 g
Dietary Fiber
2.1 g
Sugars
24.9 g
Protein
361g
Serving Size (g)
3
Serving Size

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Garlic Shrimp With Asparagus And Lemon

Features:
    Cuisine:

    can fish be substituted for shrimp

    • 50 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Garlic Shrimp With Asparagus and Lemon,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 and lemon. Adapted from Fine Cooking magazine.,can fish be substituted for shrimp,I never edit a recipe the first time I try it; that said, this is one that’s excellent as it is. I just recently came off of a 72 hour long fast and finally built up enough stamina to give this a go and it was INCREDIBLY good. The lemon and the pepper mingle together REALLY nicely in the sauce. Very light, INCREDIBLY potent flavors. Great recipe!


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    Steps

    1
    Done

    Place Shrimp on Paper Towels and Dry Very Well.

    2
    Done

    Sprinkle Shrimp With a Bit of the Pepper.

    3
    Done

    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
    Done

    Cut Lemon in Half and Juice It Into a Small Dish, Removing Seeds.

    5
    Done

    Heat a Deep 12 Inch Skillet (preferably not Non-Stick) Over Medium High Heat For 1 Minute.

    6
    Done

    Add 2 Tbsp of the Oil and Heat Until It's Shimmering Hot -- Just a Few Seconds.

    7
    Done

    Add the Shrimp in a Single Layer and Do not Disturb It; Let Cook For About 2 Minutes Until Browned.

    8
    Done

    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
    Done

    Reduce Heat to Medium-Low and Add Garlic, Stirring For 30 Seconds.

    10
    Done

    Add Asparagus, Lemon Zest Strips, Red Pepper Flakes and Cook, Stirring For 2-3 Minutes.

    11
    Done

    Add Chicken Broth and Cover, Simmering For 1-2 Minutes Until Asparagus Is Almost Done.

    12
    Done

    Stir Cornstarch With 1 Tbsp Water and Stir Into the Pan.

    13
    Done

    Add Shrimp Back to the Pan and Cook Another 1-2 Minutes Until Done.

    14
    Done

    Stir in 1 Tbsp Lemon Juice, Then Taste and Add More Juice and Pepper If Needed.

    Avatar Of Autumn Edwards

    Autumn Edwards

    Pastry chef with a passion for creating whimsical and delicious desserts.

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