Ingredients: |
Ingredients: 1 lb shrimp, peeled, deveined, rinsed and patted dry
3/4 tsp Salt
Freshly ground pepper
1 lemon
6 Tbsp olive oil
4 medium cloves garlic, thinly sliced
3/4 lb asparagus, bottoms snapped off, cut into 2-inch lengths
1/4 tsp crushed red pepper flakes
2/3 C low-sodium chicken broth
1/2 tsp cornstarch
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Directions: |
Directions:Sprinkle the shrimp with scant 1/4 tsp Salt and black peeper. Using a peeler, shave the lemon zest in strips, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbsp juice.
Put a 12-inch skillet (not non-stick) over medium-high heat for 1-1/2 minutes. Add 2 Tbsp oil and once shimmering hot, add the shrimp in a single layer. Cook until shrimp browns nicely, about 2 minutes. Flip the shrimp and brown on second side, about 1-1/2 minutes. Transfer to a large plate - the shrimp will be a little under cooked
Reduce the heat to medium, add the remaining 4 Tbsp oil and the garlic and cook, tossing until the garlic starts to sizzle steadily, about 30 seconds. Add the asparagus, lemon zest, and red pepper flakes, sprinkle with 1/2 tsp salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover with the lid ajar, and cook until the asparagus is just tender, 1 to 2 mi nutes.
In a small dish, whisk together the cornstarch with 1 Tbsp water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the heat to low and cook, tossing, until the shrimp is opaque throughout, 1 to 2 minutes. Stir in the 1 Tbsp lemon juice and then add sale, pepper and additional lemon juice to taste. Serve immediately. |
This recipe for Hot Garlicky Shrimp with Asparagus and Lemon is from