(And honestly, I did not weigh the asparagus, I just used a bunch of what they sold me as a "bundle" at the stores, and then a few more because I felt like it. Some days it just drives me a bit bananas if I have to always measure and weigh... ...)
|Green,orange and mellow yellow: so pleasing to the eyes!|
Recipe from Fine Cooking
- 1 lb shrimp (21 to 25 per lb.), peeled, deveined, rinsed, and patted dry
- 3/4 tsp kosher salt; more as needed
- Freshly ground black pepper
- 1 lemon
- 6 Tbsp extra-virgin olive oil (I used expeller-pressed coconut oil)
- 4 medium cloves garlic, thinly sliced (I minced them instead)
- 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 (add more if you like it hot)
- 2/3 cup 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 Tbsp of the oil and once it’s 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. (I find tongs work really well when doing this.) Transfer to a large plate. The shrimp should be a little undercooked.
- Reduce the heat to medium, add the remaining 4 Tbsp oil and the garlic and cook, tossing, until the garlic starts to sizzle steadily, about 30 seconds. 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 Tbsp water, stir into the asparagus mixture, and bring to a boil. Stir in the shrimp, reduce the 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 Tbsp lemon juice and then add salt, pepper, and additional lemon juice to taste. Serve immediately.