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Shrimp And Asparagus Stir Fry With Lemon Sauce

posted in Food & Drink
03/24/2015
  • 4 tablespoons olive oil, divided
    1 pound large raw shrimp, peeled & deveined
    1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
    ½ teaspoon salt, divided
    1 teaspoon minced ginger (Gourmet Garden Ginger Paste)
    1 teaspoon minced garlic
    Lemon Sauce
    ⅔ cup chicken stock
    1 tablespoon cornstarch
    1 tablespoon sugar
    1 tablespoon soy sauce
    ¼ cup lemon juice
    1 teaspoon lemon zest

  • In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
    In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked.

  • Remove from frying pan and place shrimp on a plate.
    In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.

  • Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.

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