Lemony Shrimp 'n' Asparagus |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. It's a pretty and tasty way to use your spring harvest of asparagus. she assures. An added bonus is the low calorie count. Ingredients:
1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces |
1 medium sweet red pepper, julienned |
1/2 teaspoon minced garlic |
2 tablespoons water |
3/4 pound uncooked medium shrimp, peeled and deveined |
1/4 cup soy sauce |
5 teaspoons lemon juice |
1/2 teaspoon grated lemon peel |
2 teaspoons cornstarch |
1 tablespoon cold water |
hot cooked rice, optional |
Directions:
1. In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm.
2. Add the soy sauce, lemon juice and peel to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture.
3. Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired. Yield: 4 servings.
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