I’ve been on a cookbook kick lately. I’m back to bookmarking and food-staining the pages of cookbooks I’ve resurrected. It’s been great because I’ve been in a bit of a food rut (especially for weekday dinners), and the cookbooks help. Plus, it makes me feel okay about the precious real estate (only 2 squares, for the record) my cookbooks are taking up on our already-way-too-full bookshelves.
So, in addition to making pretty much everything from Pasta Revolution and Mexican Everyday, I’ve been using The America’s Test Kitchen Healthy Family Cookbook a lot, too. Because balance.
Shrimp, asparagus, and lemon are a match made in heaven, so it’s obvious this was a winning dish. What’s better is that it’s quick to make and healthy. What’s not so good is that shrimp can be expensive and both of my children are shrimp beasts. I’m pretty sure they will be getting a call from the ocean any day now.
Stir-Fried Shrimp and Asparagus in Lemon Sauce
1 lb. large or extra large shrimp, peeled and deveined
2 tsp. low sodium soy sauce
2 tsp. Chinese rice wine or dry sherry
3 scallions, sliced, white and green parts separated
3 cloves garlic, minced
1 Tbsp. grated fresh ginger
5 tsp. canola oil
1 lb. asparagus, tough ends trimmed and sliced on the bias in 2″ pieces
2 carrots, peeled and cut into matchsticks
6 Tbsp. chicken broth
1/4 cup fresh lemon juice (from 1-2 lemons)
1/4 cup Chinese rice wine or dry sherry
2 Tbsp. low sodium soy sauce
2 tsp. sugar
2 tsp. cornstarch
1/4 tsp. pepper
Toss the shrimp with the soy sauce and rice wine/sherry. Let sit for 10 minutes or up to one hour as you prepare the rest of the meal.
Meanwhile, make the lemon sauce by whisking together all of the ingredients.
In a small bowl, combine the garlic, ginger, white parts of the scallions, and 1 tsp. canola oil; set aside.
Heat 2 tsp. of oil in a large nonstick skillet over high heat until just smoking. Add the shrimp and cook until lightly browned on all sides, but not fully cooked, about 1.5 minutes. Transfer to a bowl and set aside.
Add the remaining 2 tsp. of oil to the pan. Once hot, add the asparagus and carrots and stir-fry until the vegetables are crisp-tender, about 3-4 minutes. Clear the center of the skillet and add the garlic mixture. Cook, mashing the mixture into the pan, until fragrant, about 30 seconds. Stir into the vegetables.
Add the shrimp back into the skillet, along with the lemon sauce. Simmer, tossing constantly, until the shrimp are fully cooked and sauce has thickened, about 1 minute.