Fresh Asparagus-Shrimp Rice
Try something new with this delicious stir-fry dish that will instantly be one of your favorites!
Yield
6 servingsPrep
20 minCook
10 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
rice
long-grain |
|
| 1 | pound |
asparagus
fresh |
|
| 2 | tablespoons |
butter
or margarine |
|
| 1 ½ | pound |
shrimp
peeled & deveined |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 1 | tablespoon |
lemon juice
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
rice
long-grain |
|
| 453.6 | g |
asparagus
fresh |
|
| 3E+1 | ml |
butter
or margarine |
|
| 680.4 | g |
shrimp
peeled & deveined |
|
| 2 | each |
garlic cloves
finely chopped |
|
| 15 | ml |
lemon juice
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
Directions
Cook rice following package directions, salt optional. Reserve.
Clean and slice asparagus into 1½ inch pieces. Heat 1 tablespoon of the margarine in large nonstick skillet. Add asparagus; stir-fry 3 minutes. Remove from skillet. Reserve.
Add remaining 1 tablespoon margarine to skillet. Add shrimp; stir-fry over high heat 2 minutes. Stir in garlic; stir-fry 1 minute more. Stir in lemon juice, salt and pepper.
Stir asparagus and rice into skillet. Heat to serving temperature.
Garnish with lemon wedges, if you wish.
