Tuesday, April 6, 2010


Nonstick cooking spray
1 Large red bell pepper, diced
1 Large green bell pepper, diced
2 lbs asparagus, trimmed and cut 1 -2" lengths
2 tsp minced lemon zest
1/2 tsp salt
6 cloves garlic, minced
1 lb raw shrimp, peeled and deveined
1 tsp cornstarch
1 cup non-reduced sodium chicken broth
1 tbsp fresh lemon juice
2 tbsp chopped parsley

Spray nonstick cooking spray in skillet and heat to medium. Add bell peppers, asparagus, lemon zest and 1/4 tsp salt. Stir occasionally until veggies begin to soften. Transfer to bowl and cover. Add remaining salt with garlic and sweat about 1 minute. Add shrimp and cook 1 - 2 minutes. Add cornstarch and broth in a separate bowl and stir until smooth. Add to pan with a dash of salt and cook, stirring until the sauce has thickened slightly and shrimp are pink and cooked through. (about 2-3 minutes). Remove from heat and stir in lemon juice. Serve over veggies and garnish with parsley.

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