Shrimp with Asparagus and Carrots


Lemon Shrimp with asparagus and
carrots with a little red pepper

This is one of my favorite dishes. I serve it over brown rice or with a Mariposa baguette to soak up the yummy sauce.

1 lb of large shrimp. peeled, deveined, rinsed and patted dry. I buy mine from Costco. You can actually buy a bag of frozen shrimp in their seafood section (near the fresh seafood). It's good quality and allows you to have some on hand.
3/4 tsp Kosher salt
1 organic lemon
6 TBL, organic, cold pressed olive oil
4-6 garlic cloves sliced thinly
1 lb of asparagus, cut into about 2 inch pieces ( Costco has the best price)
4-6 medium organic carrots, sliced (optional)
1/8-1/4 tsp of crushed red pepper
2/3 cup chicken broth (gluten free)
1/2 tsp cornstarch or guar gum

Sprinkle shrimp with 1/4 tsp salt and some ground pepper, let stand. Place asparagus into bowl and zest lemon onto the prepared asparagus (and carrots). Then add 1/2 tsp salt and red pepper to asparagus; set aside. Squeeze 1 TBL juice from lemon and set aside.

Heat 2 TBL olive oil into large stainless steel or All Clad skillet (not non-stick) over med-high flame. When oil is nice and hot, add shrimp and brown about 2 minutes and then flip shrimp over and brown second side (about 1-1/2 min).

Set shrimp on a plate (it will be slightly undercooked) and set aside. Add remaining 4 TBL of olive oil to skillet. Reduce heat to medium and add garlic slices. Brown for about 30 seconds. Then add bowl of asparagus/carrots (with the seasonings already added) to the hot skillet. Brown for about 2-3 minutes.

Add chicken broth and cover the skillet and cook until tender (about 1-2 min).
In a small dish, mix cornstarch with 1 TBL water. Add to skillet and then put shrimp back into skillet and add lemon juice. Salt and pepper to taste. Serve over cooked brown rice.