Thursday, May 22, 2008
Lemon-Garlic Shrimp and Vegetables
What is fresher this time of year than shrimp and veggies? Especially asparagus! When I saw this recipe for Lemon-Garlic Shrimp & Vegetables in the April, 2008 issue of Eating Well Magazine I went out and got all the ingredients to have for dinner that same night.
At first I was thinking about cutting the recipe in half because I didn't want to spend that much money on two pounds of asparagus. I'm glad I didn't though because two of us were able to eat very well for dinner and both have a good sized-portion of leftover the next day. In fact, I didn't even bother to heat up my leftovers because it was kind of like having a salad.
I'm usually hesitant about making things with lemon in the title because I am not a big lemon fan. However this recipe was not too heavy on the lemon and you can always sprinkle on some additional lemon to the finished product if someone wants more flavor. This recipe is a perfect weeknight meal for when you want something both quick and healthy.
Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds. Add shrimp and cook, stirring, for 1 minute. Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt. Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.