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Lemon Garlic Shrimp Recipe

   
 

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     Lemon Garlic Shrimp

Category   Entrees - Maindishes
Sub Category   None
Servings   4
Preptime   10 min

Ingredients
4 teaspoons extra-virgin olive oil, divided
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
5 cloves garlic, minced
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 TBSP cornstarch
2 tablespoons lemon juice
8oz mushrooms sliced
 
2 tablespoons chopped fresh parsley (optional)

Instructions
1. Sautee mushrooms over medium heat in a skillet to remove excess water/ (aprx 6 min) 2. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 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. 3. 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 and on top of couscous or Quinoa.


Originally Submitted
12/16/2012





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