Lemon Shrimp with Fresh Vegetables
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 1⁄4 cup peanut oil or 1/4 cup vegetable oil
- 1⁄2 lb fresh asparagus
- 2 tablespoons water
- to taste salt
- 1 onion
- 2 slices fresh gingerroot
- 1 lb raw shrimp
- 1 seedless cucumber
- 2 tomatoes
- 8 lemon slices
-
Lemon Sauce:
- 3⁄4 cup sugar
- 1 tablespoon cornstarch
- 1⁄2 cup water
- 1⁄4 cup lemon juice
- 2 tablespoons vinegar
- to taste yellow food coloring (optional)
directions
- Have all ingredients ready for stir-frying: Cut asparagus into 2-inch (5 cm) diagonal pieces; cut onion and tomatoes into wedges; cut cucumber in half lengthwise, then into 1/4-inch (6 mm) chunks; peel shrimp.
- Lemon Sauce: In saucepan, combine sugar, cornstarch, water, lemon juice and vinegar; bring to boil, stirring.
- Cook 1 or 2 minutes until thickened.
- Season to taste with salt, and add a few drops yellow food coloring if desired.
- Keep sauce warm while stir-frying.
- In large skillet or wok, heat 2 Tbsp (25 mL) oil.
- Add asparagus and stir-fry for 1 minute. Add water and sprinkle lightly with salt; cover and steam until asparagus is nearly tender, about 2 minutes.
- Remove asparagus and set aside. Drain skillet. Add remaining oil to skillet. Brown onion and ginger lightly; remove ginger.
- Add shrimp and stir-fry for 2 minutes.
- Add cucumber, tomatoes and asparagus; cover and steam for 2 or 3 minutes just until tender-crisp.
- Taste and adjust seasoning.
- Stir in lemon sauce and lemon slices; bring to boil, stirring gently.
- Serve immediately.
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RECIPE SUBMITTED BY
Dancer
Guelph, 0