Sunday, July 17, 2011

Lemony Shrimp with Asparagus/Veggie Stir Fry

I've been trying to cook lighter lately, since it's been so hot, nothing very heavy sounds good. Tonight, I got out my Stir Fry Cookbook and found this recipe. If you don't like Shrimp you could easily substitute about a pound of fish, like orange roughy, or halibut fillets cut into 1/2 inch thick 1 by 3-inch strips. But I'm a shrimp person, so I used a 1 pound package of frozen raw shrimp. I served this with a side salad, who says you have to be boring when cooking lighter. I used cooked brown rice to serve my stir fry on, but use whatever kind of rice you have and like. ENJOY!

Lemony Shrimp with Asparagus/Veggie Stir Fry
1 pound frozen raw shrimp, thawed with tails removed
1 (1lb) package frozen aparagus stir fry veggies, I also used a cup or so of broccolli florets for more variety
 (you could use fresh veggies either, just cut up fresh asparagus and a mixture of 2 or 3 kinds of other veggies into bite size pieces, you want about 3 cups)
2 teaspoons cornstarch
2 teaspoons lemon juice
2 teaspoons olive oil
1 large clove garlic, minced (or a  slightly heaping teaspoonful already minced garlic in the jar)
2 Tablespoons chicken broth
2  Tablespoons Lemon juice
1/4 teaspoon sugar
salt and Pepper to taste
2 or 3 Tablespoons Olive oil or salad oil to stir fry with
Hot cooked brown rice

Thaw your frozen shrimp and remove the tails. Get your rice cooking according to package directions, brown rice cooks a long time (about 45 minutes so plan accordingly if you use that) Most other rices cook 20 to 25 minutes.
In a bowl, whisk together the 2 teaspoons of cornstarch, 2 teaspoons lemon juice, and 2 teaspoons oil. Add thawed shrimp, and toss to coat. Let sit for about 5 minutes.
In a large skillet or wok, heat about 2 Tablespoons oil. When oil is hot, add your shrimp and stir-fry over medium-high heat until curled and mostly pink. (about 2 or 3 minutes). Remove from skillet and set aside.
Pour remaining 1 tablespoon of oil into skillet, when oil begins to heat add the garlic and stir-fry for about 30 seconds. Then add your veggies and stir-fry for 1 to 2 minutes.
Stir together your chicken broth, and 2 Tablespoons lemon juice and the 1/4 teaspoon sugar (I added the sugar because I think it takes the edge off the lemon juice, if you don't want to add it you can leave it out)  Pour into skillet over your veggies and cover and cook, stirring frequently until veggies are tender-crisp to bite (2 to 3 more minutes). You can also sprinkle your veggies with a dash or two of salt.
When veggies are done, add your shrimp back into the skillet and stir until just heated through. Serve over hot cooked rice. Garnish with salt and pepper and a dash or two of soy sauce if desired.
Makes about 4 servings.

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