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