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Lemony Shrimp N' Asparagus

By: Becky Van Seggern

"From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. 'It's a pretty and tasty way to use your spring harvest of asparagus.' she assures. 'An added bonus is the low calorie count.'"

Rate/Review | Read Reviews (7)

Prep Time:
30 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 pound fresh asparagus, trimmed and cut into 1 1/2 inch pieces
1 medium sweet red pepper, julienned
1/2 teaspoon minced garlic
2 tablespoons water
3/4 pound uncooked medium shrimp, peeled and deveined
1/4 cup soy sauce
5 teaspoons lemon juice
1/2 teaspoon grated lemon peel
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice

Directions

In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm.
Add the soy sauce, lemon juice and peel to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture.
Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired.

Footnotes

This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: 1 cup (prepared with reduced-sodium soy sauce and calculated without rice) equals 103 calories, 1 g fat (trace saturated fat), 126 mg cholesterol, 757 mg sodium, 7 g carbohydrate, 2 g fiber, 16 g protein. Diabetic Exchanges: 1-1/2 lean meat, 1 vegetable.