Lime Shrimp and Asparagus
(Serves 4)
3/4 pound shrimp, peeled and
deveined
3/4 pound fresh asparagus, cut into 2 inch pieces
1 clove garlic, minced
2 tablespoons water
1 medium sweet red pepper, cut into thin strips
2 tablespoons soy sauce
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 teaspoon cornstarch
2 cups hot cooked rice
- In a 1-1/2 quart casserole,
combine the asparagus, garlic and water.
- Cook (covered) in microwave
on 100 percent power for 4 to 5 minutes or until asparagus
is just crisp-tender. Stir in shrimp and red pepper.
- Cook (covered) on high for 5
to 7 minutes, or until shrimp are pink and asparagus is
tender, stirring once. Remove shrimp and vegetables with a
slotted spoon, reserving liquid in casserole.
- Meanwhile, in a bowl combine
the soy sauce, lime peel, lime juice and cornstarch. Stir
into liquid in casserole.
- Cook (uncovered) on high for
2 to 4 minutes or until thickened and bubbly, stirring
after every minute until mixture begins to thicken, then
every 30 seconds.
- Stir shrimp and vegetables
into casserole. Cook (uncovered) on high for 1 to 2
minutes or until heated through. Serve with hot rice.
|
