Ingredients Jump to Instructions ↓

  1. 1 lb shrimp , medium to large, peeled and deveined

  2. 3/4 teaspoon kosker salt (to taste) black pepper , to taste

  3. 1 lemon

  4. 4 tablespoons olive oil or 4 tablespoons extra virgin olive oil

  5. 4 medium garlic cloves , sliced thinly

  6. 3/4 lb asparagus , tough ends snapped off and cut into 2 inch lengths (about 2 cups)

  7. 1/4 teaspoon crushed red pepper flakes

  8. 2/3 cup reduced-sodium chicken broth

  9. 1/2 teaspoon cornstarch

Instructions Jump to Ingredients ↑

  1. Place shrimp on paper towels and dry very well.

  2. Sprinkle shrimp with a bit of the salt and pepper.

  3. Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.

  4. Cut lemon in half and juice it into a small dish, removing seeds.

  5. Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.

  6. Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.

  7. Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.

  8. Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.

  9. Reduce heat to medium-low and add garlic, stirring for 30 seconds.

  10. Add asparagus, lemon zest strips, red pepper flakes and a bit of salt and cook, stirring for 2-3 minutes.

  11. Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.

  12. Stir cornstarch with 1 Tbsp water and stir into the pan.

  13. Add shrimp back to the pan and cook another 1-2 minutes until done.

  14. Stir in 1 Tbsp lemon juice, then taste and add more juice, salt and pepper if needed. ?


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