Lime Shrimp With Asparagus

Name: Lime Shrimp With Asparagus
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 3/4 lb asparagus, trimmed and cut into 2 inch pieces; 1 garlic clove, minced; 2 tablespoons water; 3/4 lb shrimp, peeled and deveined; 1 red pepper, thinly sliced; 1 jalapeno pepper, seeded, deveined, & minced; 1 teaspoon cornstarch; 2 tablespoons soy sauce; 1 tablespoon lime juice; 1/2 teaspoon lime peel, grated; 2 cups cooked rice

Submitted by Kendra*

"This recipe came from a TOH cookbook. The original recipe called for chicken breasts, but I changed it to shrimp. I will probably try making this on the stove instead of in the microwave."

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photo by Marla Swoffer

Ready In:: 40mins
Ingredients:: 11
Serves:: 4

ingredients

³⁄₄ lb asparagus, trimmed and cut into 2 inch pieces
1 garlic clove, minced
2 tablespoons water
³⁄₄ lb shrimp, peeled and deveined
1 red pepper, thinly sliced
1 jalapeno pepper, seeded, deveined, & minced
1 teaspoon cornstarch
2 tablespoons soy sauce
1 tablespoon lime juice
¹⁄₂ teaspoon lime peel, grated
2 cups cooked rice

directions

Put asparagus, garlic and water in a 1 1/2 quart microwave bowl. Cover and cook 3-4 minutes on high until asparagus is crisp-tender. Remove with a slotted spoon and keep warm.
Put shrimp, red pepper and jalapeno into same bowl. Cover and cook on high for 3 minutes, until shrimp turns pink. Remove with a slotted spoon and keep warm.
Mix cornstarch, soy sauce, lime juice and lime peel together. Whisk into cookeing juices. Microwave on high (uncovered) for 1 minute, until thick and bubbly.
Stir in shrimp and asparagus. Cook, uncovered, for 30 - 60 secongs until heated through. Serve over rice.

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Reviews

I waited until my husband gave me the thumbs up and then I told him I made the whole thing in the microwave! I followed the directions exactly except I had to cook the sauce for several minutes for it to thicken. After I combined everything, it was still hot so I didn't reheat it. The sauce had a wonderful flavor and the textures of the shrimp and asparagus were just right. This is definitely a keeper--thanks for sharing it!

Marla Swoffer

RECIPE SUBMITTED BY

Kendra*

Redmond, WA

<p>Although I currently live just outside St. Louis, this was the 20th move my husband and I made in the 28 years (at the time of our move) of our marriage. Most of those moves occurred in my husband's 25 year career as a pilot in the Air Force. When he retired 7 years ago, he went to work for Boeing and we both thought we'd go back to Seattle and never move again. Boy were we wrong! But our eventual goal is to end up back in the northwest. I love to read, quilt, and collect cookbooks and recipes. Have I found the right website or what?  Pet peeves include people who give low ratings but don't say why and people who rate recipes they haven't tried. <br />EDITED TO ADD ON Jan. 27, 2007: Well we're here! We made it back to Seattle after what I call The Move From H---! We had major problems on both ends of the move, but the worst things happened here. Less than two weeks after we moved into our new house in Bellevue, a storm blew through and sent two tree limbs through the roof! Our power was off for almost a week, so we ended up moving back into the hotel we thought we had left behind. But we're back in our house now and slowly but surely, it's beginning to feel like home. And on the sunny, warm days, we remember exactly why we've always loved Seattle so much! Our favorite restaurant (Jake O'Shaunesey's) is gone, so we'll have to spend lots of time eating out in search of a new one!</p>

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