SHRIMP AND ASPARAGUS STIR FRY WITH LEMON SAUCE RECIPE - (4.6/5)
Provided by á-46334
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together all of the lemon sauce ingredients and set aside. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.
LEMONY SHRIMP 'N' ASPARAGUS
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."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- 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. , Add the soy sauce, lemon juice and zest to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture., 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.
Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 126mg cholesterol, Sodium 757mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
STIR-FRIED SHRIMP AND ASPARAGUS IN LEMON SAUCE
This light, lemony dish is from Cook's Illustrated's 2004 "The New Best Recipe." The cookbook explained how classic recipes were made over to be lighter while still tasting good.
Provided by gailanng
Categories Vegetable
Time 27m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- In a medium bowl, toss the shrimp with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry. Set aside.
- Cut the green parts of the green onions into 1/4-inch lengths and reserve in a bowl large enough to hold the shrimp. Mince the white parts of the green onions and in a small bowl, combine them with the garlic, ginger and 2 teaspoons of the oil. Set aside.
- In a medium bowl, combine the chicken broth, lemon juice, the remaining 1/4 cup sherry, the remaining 2 tablespoons soy sauce, the cornstarch and pepper and mix well. Set the sauce aside.
- In a large nonstick skillet (or wok) over high heat, add 1 teaspoon oil and heat just until it is smoking. Add the shrimp and cook, stirring occasionally, until they are curled and bright pink, about 1 1/2 minutes. Transfer to the bowl with the scallion greens.
- Add 1 teaspoon oil to the skillet and return to high heat until the oil is shimmering. Add the asparagus and cook, stirring occasionally, until it is crisp-tender, 2 to 3 minutes. Remove from pan. Add the remaining 1 teaspoon oil and the carrots to the skillet and cook, stirring occasionally, until they are crisp-tender, about 2 minutes. Return the asparagus to the skillet. Make a well in the center of the skillet and add the garlic-ginger mixture. Cook, mashing the garlic-ginger mixture until it is fragrant, about 30 seconds. Incorporate the mixture into the vegetables. Add the green onion tops and the shrimp and stir to combine.
- Whisk the sauce to recombine, then add it to the skillet and heat until bubbles just break the surface. Remove from the heat and toss to coat all ingredients with the sauce. Add salt and pepper to taste and serve promptly with jasmine rice.
Nutrition Facts : Calories 192.5, Fat 7.3, SaturatedFat 1.2, Cholesterol 142.8, Sodium 776.4, Carbohydrate 13.7, Fiber 4, Sugar 3.7, Protein 19.6
SHRIMP AND ASPARAGUS STIR FRY
This is a Cambodian recipe called Pa-con char tapeng P'rang. It is very simple and uses common ingredients, well if you call oyster sauce common.
Provided by threeovens
Categories Cambodian
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
- In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
- Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
- Once shrimps become opaque and a pink color, add asparagus.
- Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
- Serve with hot white rice as desired.
- .
Nutrition Facts : Calories 202.5, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1073.8, Carbohydrate 14.6, Fiber 2.9, Sugar 5.9, Protein 18.7
QUICK ASPARAGUS STIR-FRY
One of my favorite quick recipes for green asparagus, stir-fried with garlic and olive oil. A squeeze of fresh lemon juice brightens the asparagus up at the end.
Provided by Toi
Categories Side Dish Vegetables Asparagus
Time 11m
Yield 4
Number Of Ingredients 5
Steps:
- Heat olive oil in a large skillet over medium heat; cook and stir garlic until fragrant, about 30 seconds. Add asparagus and stir-fry until soft but still firm, 5 to 7 minutes. Season with salt and lemon juice.
Nutrition Facts : Calories 83.8 calories, Carbohydrate 4.8 g, Fat 6.9 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 1 g, Sodium 41.3 mg, Sugar 2.1 g
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