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HOT GARLICKY SHRIMP WITH ASPARAGUS & LEM




Source of Recipe


Me


Recipe Introduction


From April/May 2007 Fine Cooking Magazine.



1 lb shrimp (21-25 per lb) peeled, deveined, rinsed and patted dry
3/4 tsp kosher salt, more as needed
Freshly ground black pepper
1 lemon....note... we thought it could have used more lemon
6 Tbs extra-virgin olive oil
4 medium cloves of garlic, thinly sliced
3/4 lb asparagus, bottoms snapped off, halved lengthwise if thick, and cut into 2-inch lengths (2 cups)
1/8 to 1/4 tsp crushed red pepper flakes
2/3 C low-salt chicken broth
1/2 tsp cornstarch

~Sprinkle the shrimp with a scant 1/4 tsp salt and a few generous grinds of black pepper. Using a peeler, gently shave the zest in strips from the lemon, taking care not to get any of the bitter white pith. Squeeze the lemon to get 1 Tbs. juice.
~Put a 12-inch skillet (not nonstick) over medium-high heat for 1 1/2 minutes. Add 2 Tbs of the oil and once it is shimmering hot, add the shrimp in a single layer. Cook undisturbed until the shrimp browns nicely, about 2 minutes. Flip the shrimp and brown the second side, about 1 1/2 minutes. Transfer to a large plate. The shrimp should be a little undercooked.
~Reduce the heat to medium, add the remaining 4 Tbs of oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 sec. Add the asparagus, lemon zest and red pepper flakes, sprinkle with 1/2 tsp salt and cook, tossing often, until the garlic is golden brown and the asparagus looks blistery in places, 2 to 3 minutes. Add the chicken broth, cover, with the lid ajar, and cook until the asparagus is just tender, 1 to 2 minutes.
~In a small dish, whisk together the cornstarch with 1 Tbs of water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce heat to low, and cook, tossing, until the shrimp is opaque throughout (cut one in half to check), 1 to 2 minutes. Stir in the 1 Tbs of lemon juice and the add salt, pepper, and additional lemon juice to taste. Serve immediately.

Note.... The recipe says that it serves three.... and if you serve as is (without starch) that would seem about right. The picture of the dish (on the mag cover) shows it with fettucini. This would then easily serve four.

Nancy