Monday, February 23

Good Eating Monday: Shrimp-Asparagus Stir-Fry With Lemon Sauce!

Greetings! Last week of February!
 My flower beds are starting to come alive! Lot's of nice pictures for Garden Pic Wednesday this week!

This weeks Good Eating recipe is another one from Pinterest I decided to test:
Shrimp Asparagus Stir-Fry With Lemon Sauce!
The picture was so pretty plus I happen to love shrimp! Hubby is less enthusiastic about them, but willingly gave it a try.
He generally likes Chinese.

The original recipe called for fresh shrimp I would need to peel & de-vein (ugh) and fresh asparagus ($$)!
I also increased the ginger & garlic amounts, because going by the recipe didn't give it enough flavor & I increased the cornstarch to compensate for the added water from using frozen shrimp. The original recipe also called for lemon juice, which I didn't use and I found lemon zest alone made it plenty lemony enough.
 (I'm not a huge fan of too much lemon anyway.)
So I have transformed this recipe into a quick EASY recipe by using frozen medium cooked shrimp & frozen whole asparagus!
I happened to use a plain Steamer type and just microwaved the asparagus for half the time, making it easy to cut and quick to cook.

Easy Shrimp-Asparagus Stir-Fry With Lemon Sauce
Ingredients:
1 (14oz bag) frozen medium cooked shrimp, already peeled & de-veined.
2 packages frozen whole asparagus, thawed & sliced into 2 inch lengths.
4 Tablespoons olive oil
3 cloves of garlic, minced
2 teaspoons grated or minced fresh Ginger
1 teaspoon lemon zest
1 Tablespoons Reduced Salt Soy Sauce
2/3 cup low salt chicken bouillon or stock
Salt to taste, if needed
2 Tablespoons cornstarch
Optional Additional Vegetables: chopped red bell pepper for more color, sliced mushrooms, thinly sliced onions, sliced scallions.
Optional Additional Seasoning: A shake of Mrs. Dash Spicy, if you like a slightly spicier stir-fry or if you like a sweeter sauce, add a teaspoon or two of sugar.

Directions:
In cold skillet add olive oil & half the minced garlic. In a separate small bowl combine rest of garlic, lemon juice, lemon zest, ginger, soy sauce, chicken broth, cornstarch & any optional seasonings and whisk together; set aside. 

Turn on heat under skillet to med-high and let the garlic cook in oil about 15 seconds to favor oil If you're using additional fresh veggies, add them now & stir-fry to crisp-tender, then add sauce, stirring until beginning to thicken slightly. Then add *frozen cooked shrimp and thawed, sliced asparagus, stir-frying in sauce until just heated through & sauce is thickened, just a few minutes.
Serve over steamed rice.
*With frozen cooked shrimp it's easy to over-cook them, so it's important to add them last & cook still just heated through.
*****
At my Pinterest, I have a board called, "Pinterest Recipes I've Tested," each complete with notations on whether they're good or just okay and what improvements might be needed, if any.
I've hit on many excellent ones!
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Have a great day!  Do stop back for Polyvore Tuesday!

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