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extra-virgin olive oil red bell peppers lengths lemon zest salt garlic shrimp chicken broth cornstarch lemon juice freshly chopped
Viewed: 30 - Published at: 6 years agoIngredients
- 4 teaspoons extra virgin olive oil, divided
- 2 large red bell peppers, diced
- 2 lbs asparagus, trimmed and cut into 1-inch lengths
- 2 teaspoons lemon zest, freshly grated
- 1/2 teaspoon salt, divided
- 5 garlic cloves, minced
- 1 lb raw shrimp, peeled and deveined (26 - 30 per pound)
- 1 cup reduced-sodium chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons freshly chopped parsley
Method
- Heat 2 tsp oil in a large nonstick skillet over medium-high heat.
- Add bell peppers, asparagus, lemon zest and 1/4 tsp salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes.
- Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
- Add shrimp and cook, stirring for one minute.
- Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 tsp salt. Cook, stirring until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from heat.
- Stir in lemon juice and parsley. Serve the shrimp over the vegetables.
