Asparagus & Shrimp
in Lemon Ginger Sauce
1 pound large shrimp ~ cleaned and peeled
1 bunch asparagus ~ ends chopped off and cut into 3 inch pieces
4 tablespoons olive oil ~ divided use
2 tablespoons butter
1 clove garlic ~ minced
2/3 cup chicken stock
1 tablespoon soy sauce
1 tablespoon sugar
1 tablespoon corn starch
1/4 teaspoon dried ginger
Salt to taste
In a small bowl, combine the chicken stock, soy sauce, sugar, corn starch and ginger. Whisk until smooth and set aside.
In a large skillet, pour half the olive oil.
Add the shrimp and cook about 3 minutes, turning once. Remove shrimp to a plate.
Add the remaining olive oil and the butter to the skillet. Add the asparagus and garlic and cook for about 3 minutes.
Pour in the sauce mixture and add the shrimp.
Stir to combine and cook another couple of minutes until sauce is thicken and shrimp are heated through.
Here's what you need.
Whisk together the chicken stock,
soy sauce, sugar, corn starch and
ginger. Set aside.
Cut your asparagus then set aside.
Cook the shrimp until almost
done then remove from the skillet.
Add the remaining olive oil
and the butter to the skillet.
Cook the asparagus and
garlic for about 3 minutes.
Add the chicken stock mixture
and the cooked shrimp to the
skillet and cook until the sauce
is thick and the shrimp are done.
Serve by itself or with pasta!
