Faultless Recipes

olive oil
1/2 pound raw shrimp, peeled & deveined
1 bunch asparagus, ends trimmed and each stalk cut into 2-3" pieces
salt, to taste
1 tsp minced ginger (which I didn't have, so I used a dash of ginger powder)
1 tsp minced garlic

For the lemon sauce:
⅔ cup chicken stock
1 Tbsp cornstarch (or arrowroot powder)
1 Tbsp soy sauce (I used tamari, which is GF)
¼ cup lemon juice
1 tsp lemon zest

In a small bowl, whisk together all of the lemon sauce ingredients and set aside.

In a large frying pan, heat 2 tablespoons olive oil over medium-high heat. Add shrimp to pan and stir fry for 2-3 minutes, seasoning with a bit of salt. Remove when turning pink and opaque, but still underdone.

In same frying pan, heat another 2 tablespoons of oil over medium-high heat. Add asparagus and cook for 4-5 minutes, or until nearly the way you like it (I go for tender, but still with a snap to it, and vivid green). Add salt, ginger, and garlic and cook for 1 minute more.

Pour in lemon sauce, and add shrimp back to the pan. Simmer for about a minute, until shrimp are fully cooked and sauce starts to thicken (it will thicken more upon standing).

Remove from heat and serve, preferably over something to soak up the sauce. Shown with cauliflower rice and a side of sauteed mushrooms and onions.

From Home Cooking Memories.