Time 50m Yield 4 servings. Number Of Ingredients 10 Steps:
Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake for 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine the lime juice, melted butter, chipotle and remaining sea salt., Remove pan from the oven; stir potatoes. Arrange asparagus, Broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp., Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with minced fresh cilantro.
Time 25m Number Of Ingredients 11 Steps:
In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic. Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears. Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil. Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute. Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp. Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate. Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes. Add the tomatoes and saute for 1 minute. Add the shrimp back to the pan, cook until warmed through, 1 minute. Season shrimp and asparagus skillet with salt and pepper. Serve immediately with lemon wedges.
Time 40m Yield 4 serving(s) Number Of Ingredients 11 Steps:
Put asparagus, garlic and water in a 1 1/2 quart microwave bowl. Cover and cook 3-4 minutes on high until asparagus is crisp-tender. Remove with a slotted spoon and keep warm. Put shrimp, red pepper and jalapeno into same bowl. Cover and cook on high for 3 minutes, until shrimp turns pink. Remove with a slotted spoon and keep warm. Mix cornstarch, soy sauce, lime juice and lime peel together. Whisk into cookeing juices. Microwave on high (uncovered) for 1 minute, until thick and bubbly. Stir in shrimp and asparagus. Cook, uncovered, for 30 - 60 secongs until heated through. Serve over rice.
Time 40m Yield 4 servings Number Of Ingredients 8 Steps:
Divide the shrimp between two 8- or 9-inch pie pans and pat them completely dry with a paper towel. Arrange the shrimp so they lay flat and are evenly spaced in the pans. Heat 2 large skillets over medium heat. Season the shrimp with salt and pepper; add a teaspoon of butter to each pan and turn the heat to high. When the foam subsides, invert a pie pan of shrimp over the skillet so they fall into the pan all at once. Repeat with the other pan of shrimp. Cook the shrimp, undisturbed, until they turn golden brown on the bottom, about 2 minutes. Add a remaining teaspoon of butter to each pan and turn off the heat. Turn the shrimp over with tongs and cook for 1 minute in the residual heat of the pans. Add half the ginger, lime juice and zest, mint, and basil to each pan, and shake to combine. Divide the shrimp among 4 plates or a serving platter and serve hot or at room temperature.
Time 15m Yield 4 servings. Number Of Ingredients 11 Steps:
Place the asparagus, garlic and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until asparagus is crisp-tender. Remove with a slotted spoon; keep warm, Add shrimp, red pepper and jalapeno to dish. Cover and cook on high for 3 minutes or until shrimp turn pink. Remove with a slotted spoon; keep warm., In a small bowl, whisk the cornstarch, soy sauce, lime juice and lime zest until blended; stir into the cooking juices. Microwave, uncovered, on high for 1 minute or until sauce is thickened and bubbly., Stir in shrimp and asparagus mixtures. Cook, uncovered, on high for 30-60 seconds or until heated through. Serve with rice.
Time 20m Yield 4 servings Number Of Ingredients 8 Steps:
In a small bowl, combine the lime juice, sugar and salt. Place oil in a 10- or 12-inch skillet, and turn the heat to high. A minute later, add the garlic and chile flakes and cook the garlic until it just begins to brown. Immediately add the lime juice mixture all at once, and cook until it reduces by half, or even more, 3 to 5 minutes. There should be only about 1/4 cup of liquid in the skillet, and it should be syrupy. Add the shrimp, and cook over high heat. The shrimp will give off liquid of their own and begin to turn pink almost immediately. After about 2 minutes, stir contents of pan. Continue cooking, stirring occasionally until all the shrimp are pink, about 4 minutes total. Taste, adjust seasoning, garnish with cilantro and serve with rice.
Time 50m Yield 8 Number Of Ingredients 10 Steps:
In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside. Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well. In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown. Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender. Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Time 30m Yield 3 serving(s) Number Of Ingredients 9 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.
Time 25m Yield 4 Number Of Ingredients 7 Steps:
Melt butter with olive oil in a large skillet over medium heat. Stir in garlic and shallots, and cook for 1 to 2 minutes. Stir in asparagus spears; cook until tender, about 5 minutes. Squeeze lime over hot asparagus, and season with salt and pepper. Transfer to serving plate, and garnish with lime wedges.
Time 20m Yield 4 servings. Number Of Ingredients 8 Steps:
In a large skillet, saute the shrimp, garlic, salt and cayenne in butter until the shrimp turn pink, about 5 minutes. Stir in lime juice and parsley. Serve with pasta.
Time 25m Yield 4 serving(s) Number Of Ingredients 11 Steps:
In a medium size bowl add chili garlic sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season. Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water. Drain well. Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of Fish Sauce, and fresh cracked pepper. Stir-fry 2-3 minutes, or until asparagus is tender-crisp. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot Jasmine Rice.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl. To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges. Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened. Return shrimp mixture to skillet. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges.
Time 25m Yield 3 to 4 servings Number Of Ingredients 15 Steps:
Heat sesame oil in a 12-inch skillet over medium heat. Stir in shallots, jalapeño and a large pinch of salt, and cook until starting to brown, about 6 minutes. Stir in ginger and garlic, and cook until fragrant, about 1 minute longer. Stir in coconut milk, 1/4 cup chopped cilantro and 1 1/4 teaspoons salt. Bring to a simmer and let cook for 2 minutes to blend the flavors. Stir in shrimp, lime zest, lime juice, sugar and fish sauce. Continue to simmer until shrimp are pink and cooked through, about 5 minutes. Taste and add more lime juice, salt or fish sauce, or all three, if needed. Serve over rice, with remaining cilantro and lime wedges on the side.
Time 22m Yield 4 Number Of Ingredients 10 Steps:
Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray. Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer. Bake in the preheated oven until slightly tender, about 6 minutes. Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter. Roast in the preheated oven until shrimp is opaque, about 6 minutes. Remove pan from oven and drizzle with lemon juice.
Time 30m Yield 4 servings. Number Of Ingredients 12 Steps:
In a large saucepan, cook linguine according to package directions, adding asparagus during the last 3 minutes of cooking., Meanwhile, in a large skillet, heat oil over medium-high heat. Add onion; cook and stir 6-8 minutes or until tender. Add shrimp and garlic; cook 2-4 minutes longer or until shrimp turn pink. Stir in broth; cook over medium heat 1-2 minutes or until liquid is almost evaporated. Add Swiss cheese, lemon juice, salt and pepper; stir until cheese is melted., Drain linguine and asparagus, reserving 1/4 cup pasta water. Stir linguine and asparagus into shrimp mixture, adding enough reserved pasta water to moisten pasta. Sprinkle with Parmesan cheese.
Time 25m Yield 2-4 serving(s) Number Of Ingredients 11 Steps:
In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce; mix well. Add shrimp and mix until covered with sauce; set aside to season. Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water; drain well. Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper. Stir-fry 3-5 minutes, or until asparagus is tender-crisp. Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately with hot Jasmine rice & chopped cilantro(if desired).
