Ginger Lemon Shrimp with Asparagus - KTVN Channel 2 - Reno Tahoe Sparks News, Weather, Video

Ginger Lemon Shrimp with Asparagus

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Serves 4

¼ cup, plus 2 tsp Dry Sherry
3 tbls, plus 2 tsp Soy sauce
1 lb Extra-large shrimp, peeled and de veined
6 tbls Chicken broth
¼ cup Lemon juice
2 tsp Sugar
2 tsp Cornstarch
¼ tsp Pepper
3 ea Green onions, minced
3 ea Garlic cloves, minced
1 tbls Fresh ginger, grated
5 tsp Vegetable oil
1 lb Asparagus, timed and cut into 1-inch pieces
2 ea Carrots, peeled, cut into julienned slices

Combine 2 teaspoons dry sherry and 2 teaspoons soy sauce in a medium bowl. Add shrimp and toss to coat. Let shrimp sit for 10 minutes.

While the shrimp marinates, whisk broth, lemon juice, sugar, cornstarch, pepper and remaining dry sherry, and soy sauce together in a small bowl. Combine the green onions, garlic, ginger, and 1 teaspoon of oil in second bowl.

Heat 2 teaspoons of oil in a 12-inch non-stick skillet over high heat until just smoking. Add the shrimp, and cook until lightly browned but not fully cooked, about 2 minutes. Transfer to a clean bowl and set aside.

Heat the remaining oil in the same skillet until hot. Add the asparagus first, stir and then add the carrots and cook until vegetables are crisp tender, about 3 minutes. Move the vegetables to one side of the pan and add the scallion mixture and cook, mashing it with aspatulal to bring out more flavor and aroma – cook for about 30 seconds, then stir it into the rest of the vegetables.

Return the shrimp to the pan. Whisk the broth mixture to re-combine, then add to the skillet. Cook stirring constantly, until shrimp are opaque throughout and the sauce has thickened, about 3 minutes. Serve with any rice or noodles of your choosing.

Total Time: 20 minutes
Preparation time: 10 minutes
Cooking time: 10 minutes

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