This is a very easy, quick and extremely delectable shrimp recipe, seasoned with garlic lemon butter. It is originated from Italian cuisine, but now-a-days familiar with maximum food lovers. A very healthy twist with vegetables (bell pepper & asparagus) and shrimp, is a refreshing spring meal. When shrimp cooked in the heavenly buttery and delightful juices, will surely snach your tastebuds luscious and it will be a pleasure to all too.INGREDIENTS:
1 lb Asparagus
1 Green Bell Pepper
1 medium Onion
1/2 tsp freshly gratedLemon Zest
1/2 Tomato (chopped)
5 cloves minced Garlic
35 medium sized Shrimp (peeled & deveined)
1/2 cup Milk
1/2 cup Vegetable/chicken broth
1 tsp Cornstarch
1 tbsp Lemon Juice
1/2 tsp Garlic pepper (coarsely pounded)
1/2 tsp Black pepper powder
1 tbsp finely chopped Parsley
3 tbsps Olive Oil
1 tbsp Butter
Salt to taste
Trim asparagus and cut in 1" lenghs. Cut onion and bell pepper in cubes.
Heat 2 tbsps olive oil in a non stick pan. Add onion, bell pepper and asparagus in it. Saute for 3-4 minutes.
Add lemon zest and 1/2 tsp salt in it.
Add tomato in it. Cover and cook for another 4-5 minutes.
Sprinkle little garlic pepper and black pepper powder on it. Fold nicely. Transfer the cooked vegetables on a serving tray. Keep it warm.
Add another 1 tbsp olive oil and butter in the same pan.
Add minced garlic in it. Saute for 40 seconds, till it gives a nice aroma. Add shrimp, remaining garlic pepper , black pepper powder and little salt in it. Fry for another 3-4 minutes, till shrimp turns pinkish in colour.
Combine milk, vegetable/chicken broth and cornstarch in a bowl. Stir nicely, so that cornstarch dissolves in it. Now pour in on the shrimp. Keep stirring till the gravy gets medium thick and shrimp gets cooked. Remove from heat. Add lemon juice and parsley in it. Fold nicely.
Serve shrimp and sauce over the cooked vegetables. Enjoy this delicious dish with pasta or quinoa or French bread.