3/4 Lb. Fresh or Frozen Peeled and De-veined Shrimp
3/4 Lb. Fresh Asparagus, cut into 2 inch pieces, or one 10 Oz. Package Frozen Cut
Asparagus
1/8 teas. Watkins Liquid Garlic Spice
2 Tbsp. Water
1 Medium Green or Sweet Red Pepper, cut into thin strips
2 Tbsp. Watkins Spicy Garlic Soy Sauce
1/2 teas. Watkins Lemon Peel
1 Tbsp. Lemon Juice
1 teas. Cornstarch
2 Cups rice
Lemon Wedges (optional)
Thaw shrimp, if frozen. In a 1 1/2 quart casserole
combine the asparagus, garlic, and water. Cook, covered, on 100% power (high) for 4 to 5
minutes or till asparagus is just crisp tender. Stir in shrimp and green or sweet red
pepper. Cook, covered, on high for 5 to 7 minutes (7 to 9 minutes in a low wattage oven)
or till shrimp are pink and asparagus is tender, stirring once. Remove shrimp and
vegetables with a slotted spoon, reserving liquid in casserole. Meanwhile, in a bowl
combine the soy sauce, lemon peel, lemon juice, and cornstarch. Stir into liquid in
casserole. Cook, uncovered, on high for 2 to 4 minutes or till thickened and bubbly,
stirring after every minute till mixture begins to thickened, then every 30 seconds. Stir
shrimp and vegetables into casserole. Cook, uncovered, on high for 1 to 2 minutes or till
heated through. Serve with rice and lemon wedges, if desired. Makes 4 servings.
