Recipe by Cookin-jo
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.
Top Review by Teddy's Mommy
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.
- 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
Directions See How It's Made
- Place shrimp on paper towels and dry very well.
- Sprinkle shrimp with a bit of the 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 non-stick) over medium high heat for 1 minute.
- Add 2 Tbsp 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 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 strips, red pepper flakes and cook, stirring for 2-3 minutes.
- Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
- Stir cornstarch with 1 Tbsp water and stir into the pan.
- Add shrimp back to the pan and cook another 1-2 minutes until done.
- Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.