Sunday, July 19, 2009

Lime Shrimp with Asparagus

This dish can also be cooked in the microwave but I preferred cooking it on stove top. I think I have overcooked the asparagus and the shrimp as well but it was still tasty. I even ate more than one cup of rice. Preparing this dish is simple and so easy. A good recipe from Taste of Home recipe book.
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 garlic clove, minced
2 tablespoons water
3/4 pound uncooked medium shrimp, peeled and deveined
1 medium sweet red pepper, thinly sliced
1 jalapeno pepper, seeded and finely chopped
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon lime juice
1/2 teaspoon grated lime peel
Hot cooked rice

Place the asparagus, garlic and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until asparagus is crisp-tender. Remove with a slotted spoon; keep warm
Add shrimp, red pepper and jalapeno to dish. Cover and cook on high for 3 minutes or until shrimp turn pink. Remove with a slotted spoon; keep warm.
In a small bowl, whisk the cornstarch, soy sauce, lime juice and lime peel until blended; stir into the cooking juices. Microwave, uncovered, on high for 1 minute or until sauce is thickened and bubbly.
Stir in shrimp and asparagus mixtures. Cook, uncovered, on high for 30-60 seconds or until heated through. Serve with rice. Yield: 4 servings.

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