Lemon Glazed Shrimp And Asparagus Recipes

LEMON GLAZED SHRIMP AND ASPARAGUS

Steps:

• Prepare Grill (or broiler pan) to cook shrimp.
• In small saucepan, combine butter, honey and 2 TSP lemon juice and, if desired, lemon zest; cook and stir over Medium-low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over med heat until bubbly and thickened, stirring constantly, about 1-2 minutes. Turn burner on low and remember to stir every few minutes while preparing the shrimp and asparagus. NOTE: ingredients can be doubled for more glaze, if desired.
• Sprinkle 1 TB lemon juice over shrimp in bowl. Toss to coat.
• Place peeled, deveined shrimp with tails on singly in grill basket or on broiler sheet that has been sprayed with non-stick spray.
• Set shrimp aside and prepare asparagus; Fill Dutch oven or stockpot with 3 inches of water; bring to a boil quickly using lid on pot. Trim asparagus and cut spears diagonally in half. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender.
• After reducing heat on asparagus, put shrimp on grill or under broiler 4-5 inches from heat for 4 minutes. Turn shrimp once and return to grill or broiler for 4 more minutes or until opaque.
• Arrange asparagus in center of serving plate, criss-crossing stems artfully. Arrange shrimp in a circle around asparagus. Drizzle glaze over asparagus and shrimp.
• If desired, sprinkle sesame seeds over top.
• If desired, (very lightly!) sprinkle nutmeg over top.

GARLIC SHRIMP WITH ASPARAGUS

Steps:

• heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
• stir in wine and lemon juice and bring to a boil, remove from heat and serve.

PASTA WITH LEMON-PESTO, SHRIMPS AND ASPARAGUS

Steps:

• Cook pasta according to directions.
• Meanwhile, defrost shrimps and peel.
• Once defrosted, pat dry with paper towels.
• Snap and discard tough ends of asparagus, then slice asparagus in half diagonally. Add to boiling pasta water for last 2 minutes of cooking. Drain pasta and asparagus, then place in a large bowl.
• While pasta is cooking, finely grate 1 Tbsp peel from lemons and squeeze out about 1/2 Cup lemon juice. Melt butter in large frying pan over med-high heat. Add garlic and shrimps. Stir often until shrimps turn bright pink, about 3-4 minute, remove from heat. Stir in pesto, lemon juice, and peel, then turn over pasta until evenly mixed.
• Serve in pasta bowl and enjoy.

GARLIC SHRIMP WITH ASPARAGUS AND LEMON

Steps:

• Place shrimp on paper towels and dry very well.
• Sprinkle shrimp with a bit of the pepper.
• Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
• Cut lemon in half and juice it into a small dish, removing seeds.
• Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
• Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
• Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
• Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
• Reduce heat to medium-low and add garlic, stirring for 30 seconds.
• Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
• Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
• Stir cornstarch with 1 Tbsp water and stir into the pan.
• Add shrimp back to the pan and cook another 1-2 minutes until done.
• Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

ASPARAGUS RISOTTO WITH SHRIMP AND LEMON

Steps:

• Put asparagus into a large skillet of salted, boiling water.
• Return to a boil; boil about 3 minutes or until tender-crisp.
• Drain well; spread on paper towel to cool.
• Cut into 1-inch lengths; set aside.
• In a small saucepan, bring broth to a simmer; reduce to lowest heat and keep warm.
• In a larger saucepan, sauté shallot in olive oil over medium heat for about 3 minutes or until soft.
• Stir in rice to coat.
• Cook rice, stirring constantly, until rice is opaque (1-2 minutes).
• Stir in lemon zest.
• Deglaze with white wine, stirring constantly.
• Stir in 1/2 cup hot broth, cook over medium heat, stirring constantly, until broth has been absorbed and mixture thickens.
• Simmer the risotto; adjust heat as necessary.
• Continue process, using a half-cup of hot broth at a time, making sure the rice absorbs the liquid before adding more.
• Continue adding broth until it's all used.
• When rice is just tender, stir in reserved asparagus and shrimp.
• Cook, stirring constantly, until shrimp is pink.
• The risotto should be very creamy, and not soupy nor sticky.
• Season to taste with salt and pepper.