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.
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