Shrimp and Asparagus Stir Fry with Lemon Sauce by @homecookmemory Follow @homecookmemory and visit her blog for more recipes! Link on her bio. Ingredients 4 tablespoons olive oil, divided 1 pound large raw shrimp, peeled & deveined 1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces ½ teaspoon salt, divided 1 teaspoon minced ginger (Gourmet Garden Ginger Paste) 1 teaspoon minced garlic Lemon Sauce ⅔ cup chicken stock 1 tablespoon cornstarch 1 tablespoon sugar 1 tablespoon soy sauce ¼ cup lemon juice 1 teaspoon lemon zest Instructions In a small bowl, whisk together all of the lemon sauce ingredients and set aside. In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate. In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so. Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.

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Easy Recipesのインスタグラム(cookinwithmima) - 5月27日 05時50分


Shrimp and Asparagus Stir Fry with Lemon Sauce by @homecookmemory

Follow @homecookmemory and visit her blog for more recipes! Link on her bio.

Ingredients

4 tablespoons olive oil, divided
1 pound large raw shrimp, peeled & deveined
1 pound asparagus, ends trimmed and each stalk cut into 2-3" pieces
½ teaspoon salt, divided
1 teaspoon minced ginger (Gourmet Garden Ginger Paste)
1 teaspoon minced garlic
Lemon Sauce
⅔ cup chicken stock
1 tablespoon cornstarch
1 tablespoon sugar
1 tablespoon soy sauce
¼ cup lemon juice
1 teaspoon lemon zest

Instructions

In a small bowl, whisk together all of the lemon sauce ingredients and set aside.
In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan in a single layer and cook for about 3 minutes, turning them over to cook both sides. Season shrimp with ¼ teaspoon salt. Shrimp should be beginning to pink on both sides and be opaque, but just slightly undercooked. Remove from frying pan and place shrimp on a plate.
In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook until asparagus is tender-crisp, bright green, and just barely beginning to brown. Season asparagus with ¼ teaspoon salt (or more if needed). Add ginger and garlic and stir to combine with asparagus. Cook for another 30-45 seconds or so.
Pour in lemon sauce mixture into frying pan with asparagus. Add shrimp back into pan and combine sauce with asparagus and shrimp. Simmer for about a minute or until sauce is thickened. Remove from heat and serve.


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