Garlic Shrimp With Asparagus and Lemon
1 lb shrimp, medium to large, peeled and deveined
3/4 teaspoon kosher salt (to taste)
black pepper, to taste
4 tablespoons olive oil or 4 tablespoons extra virgin olive oil
4 medium garlic cloves, sliced thinly
3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
1/4 teaspoon crushed red pepper flakes
2/3 cup reduced-sodium chicken broth
1/2 teaspoon cornstarch
Place shrimp on paper towels and dry very well.
Sprinkle shrimp with a bit of the salt and pepper.
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.
Cut lemon in half and juice it into a small dish, removing seeds.
Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
Add 2 Tbsp of the oil and heat until it’s shimmering hot — just a few seconds.
Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not
be cooked through.
Reduce heat to medium-low and add garlic, stirring for 30 seconds.
Add asparagus, lemon zest strips, red pepper flakes and a bit of salt and cook, stirring for 2-3 minutes.
Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
Stir cornstarch with 1 Tbsp water and stir into the pan.
Add shrimp back to the pan and cook another 1-2 minutes until done.
Stir in 1 Tbsp lemon juice, then taste and add more juice, salt and pepper if needed.