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Shrimp, Asparagus, and Lemon Rice

Make rice as per directions on the bag, but instead of water use a combination of chicken broth and lemon juice as the cooking liquid. Also throw in the zest from one lemon before cooking.

Thaw 1 pound of pre-cooked shrimp under cold running water in a colander. Mince 2 cloves of garlic and 1 shallot, and saute in a bit of olive oil. Season the shrimp with salt, basil, and a little pepper. Put in skillet, and saute for 3-5 minutes. Add a splash of lemon juice and a splash of dry white wine and let the liquid reduce for 5-8 minutes.

At this point, wash and trim your asparagus. In a separate skillet, heat some more olive oil. Saute the asparagus until it's bright green and slightly tender. Remove from heat, plunge in an ice bath to stop cooking, and season with salt.

Stir a generous handful of chopped parsley into the rice. Serve and enjoy!

If you prefer, lemon juice can be exchanged for lime juice, and the parsley can be switched for cilantro.

Time: 20 minutes


( 2 comments — Leave a comment )
(Deleted comment)
Apr. 17th, 2008 05:30 pm (UTC)
You're welcome! It's so quick and easy, and so yummy--it's a staple in our house. :)
Apr. 19th, 2008 12:38 pm (UTC)
This one sounds really tasty. Thanks for the idea!
( 2 comments — Leave a comment )