3/4 pound shrimp, peeled and deveined
3/4 pound fresh asparagus, cut into 2-inch pieces
1 clove garlic, minced
2 tablespoons water
1 medium sweet red pepper, cut into thin strips
2 tablespoons soy sauce
1/2 teaspoon finely shredded lime peel
1 tablespoon lime juice
1 teaspoon cornstarch
2 cups hot cooked rice
1. In a 1 1/2 quart casserole, combine the asparagus, garlic and water.
2. Cook, covered, on 100 percent power for 4 to 5 minutes or until asparagus is just crisp-tender. Stir in shrimp and red pepper.
3. Cook, covered, on high for 5 to 7 minutes or until shrimp are pink and asparagus is tender, stirring once. Remove shrimp and vegetables with a slotted spoon, reserving liquid in casserole.
4. Meanwhile, in a bowl, combine the soy sauce, lime peel, lime juice, and cornstarch. Stir into liquid in casserole.
5. Cook, uncovered, on high for 2 to 4 minutes or until thickened and bubbly, stirring after every minute until mixture begins to thicken, then every 30 seconds.
6. Stirp shrimp and vegetables into casserole. Cook, uncovered, on high for 1 to 2 minutes or until heated through. Serve with hot rice.
Yield
4 servings
Per Serving
Calories: 241
Protein: 23g
Carbohydrate: 33g
Fat: 2g
Cholesterol: 129mg
Sodium: 643mg
Potassium: 555mg
