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    You are in: Home / Recipes / Garlic Shrimp With Asparagus and Lemon Recipe
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    Garlic Shrimp With Asparagus and Lemon

    Garlic Shrimp With Asparagus and Lemon. Photo by Cookin-jo

    1/2 Photos of Garlic Shrimp With Asparagus and Lemon

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    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 and lemon. Adapted from Fine Cooking magazine.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place shrimp on paper towels and dry very well.
    2. 2
      Sprinkle shrimp with a bit of the pepper.
    3. 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. 4
      Cut lemon in half and juice it into a small dish, removing seeds.
    5. 5
      Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
    6. 6
      Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
    7. 7
      Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
    8. 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. 9
      Reduce heat to medium-low and add garlic, stirring for 30 seconds.
    10. 10
      Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
    11. 11
      Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
    12. 12
      Stir cornstarch with 1 Tbsp water and stir into the pan.
    13. 13
      Add shrimp back to the pan and cook another 1-2 minutes until done.
    14. 14
      Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

    Ratings & Reviews:

    • on October 12, 2007

      55

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 31, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 07, 2010

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (26)

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    Nutritional Facts for Garlic Shrimp With Asparagus and Lemon

    Serving Size: 1 (361 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 315.8
     
    Calories from Fat 181
    57%
    Total Fat 20.2 g
    31%
    Saturated Fat 2.8 g
    14%
    Cholesterol 190.5 mg
    63%
    Sodium 889.3 mg
    37%
    Total Carbohydrate 10.8 g
    3%
    Dietary Fiber 3.1 g
    12%
    Sugars 2.1 g
    8%
    Protein 24.9 g
    49%

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