Staying home has some serious perks, like plenty of time to read recipes and cook. The biggest problem is that I still can't eat chicken which really limits what I can cook. I stumbled onto this shrimp recipe that I saved a long time ago but never made. Perfect. Tim said this is one of the best shrimp dishes he has ever had. I have to agree, it was pretty amazing. I doubled the broth and cornstarch so it was a little saucier and served it over linguine. Definitely hanging on to this recipe.
Lemon-Garlic Shrimp & Vegetables
From EatingWell: March/April 2008
Here's a healthy twist on shrimp scampi. We left out the butter and loaded the dish up with red peppers and asparagus
4 teaspoons extra-virgin olive oil, divided
2 large red bell peppers, diced
2 pounds asparagus, trimmed and cut into 1-inch lengths
2 teaspoons freshly grated lemon zest
1/2 teaspoon salt, divided
5 cloves garlic, minced
1 pound raw shrimp, (26-30 per pound), peeled and deveined
1 cup reduced-sodium chicken broth
1 teaspoon cornstarch
2 tablespoons lemon juice
2 tablespoons chopped fresh parsley
1. 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.
2. 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 minutes. Remove from the heat. Stir in lemon juice and parsley. Serve the shrimp and sauce over the vegetables.