Lemony Shrimp & Asparagus

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄4 lb  fresh peeled and deveined shrimp or 1⁄4 lb  frozen peeled and deveined shrimp
• 1⁄4 lb fresh asparagus, cut into 2-inch pieces or 1 (10 ounce) package  frozen cut asparagus
• 1  garlic clove, minced
• 2  tablespoons water
• 1  medium green sweet peppers or 1  medium  sweet red pepper, cut into thin strips
• 2  tablespoons soy sauce
• 1⁄2  teaspoon lemon, rind of, finely shredded
• 1  tablespoon lemon juice
• 1  teaspoon cornstarch
• 2  cups  hot cooked rice
•  lemon wedge (optional)

Directions

1. Thaw shrimp, if frozen.
2. In a 1 1/2-quart casserole combine the asparagus, garlic, and water.
3. Cook, covered, on 100% power (high) for 4 to 5 minutes or till asparagus is just crisp-tender.
4. Stir in shrimp and green or sweet red pepper.
5. Cook, covered, on high for 5 to 7 minutes (7 to 9 minutes in a low-wattage oven) or till shrimp are pink and asparagus is tender, stirring once.
6. Remove shrimp and vegetables with a slotted spoon, reserving liquid in casserole.
7. Meanwhile, in a bowl combine the soy sauce, lemon peel, lemon juice, and cornstarch.
8. Stir into liquid in casserole.
9. Cook, uncovered, on high for 2 to 4 minutes or till thickened and bubbly, stirring after every minute till mixture begins to thicken, then every 30 seconds.
10. Stir shrimp and vegetables into casserole.
11. Cook, uncovered, on high for 1 to 2 minutes or till heated through.
12. Serve with rice and lemon wedges, if desired.