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Tuesday, March 29, 2011

Hot Garlicky Shrimp!!



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Hot Garlicky Shrimp With Asparagus & Lemon

Seafood, Stir Fry

1 lb shrimp; peeled, deveined
3/4 ts kosher salt; more as needed
  freshly ground black pepper
1  lemon
6 tb extra-virgin olive oil
4 md cloves garlic, thinly sliced
3/4 lb asparagus; 2 inch slice
1/8 ts red pepper flakes; crushed, to taste
2/3 c chicken stock
5 md mushrooms; sliced  (See Note)


Sprinkle the shrimp with a scant 1/4 tsp. salt and a few generous grinds of black pepper. Using a peeler, gently  shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.

Put a 12-inch skillet (not nonstick) over medium-high heat for 1-1/2 minutes. Add 2 Tbs. of the oil and once it’s shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1-1/2 minutes.  Transfer to a large plate. The shrimp should be a little undercooked.



Reduce the heat to medium, add the remaining 4 Tbs. 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 minutes.


In a small dish, whisk together the cornstarch with 1 Tbs. 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 (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs. lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.


Pair with rice, noodles, or orzo.  Tonight, I chose rice noodles. 

NOTE: Original recipe did not call for mushrooms. I added those to the mix while sautéing asparagus.

Notes:  Tony Rosenfeld


** Exported from Now You're Cooking! v5.88 **




This great entree was paired with cucumber ribbons and fresh tomatoes.  A soy/rice wine  vinaigrette  finished the salad.   

Bon Appétit!

3 comments:

Pam said...

This truly looks and sounds great! I just had shrimp and asparagus a couple of nights ago and wish I had seen this first. Yours has a little more garlic plus the red pepper and lemon. Yum! I will be doing that the next time. It would be good with grits also!

Anonymous said...

thanks to the author for taking his clock time on this one.

RamblingTart said...

What a perfectly lovely entree. :-) I love shrimp but rarely cook it. I need more inspiration on what to do with it I think. :-) I like your idea of garlicky though. Mmm.

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