Recipe: Stir-Fried Shrimp and Asparagus in Lemon Sauce

STIR-FRIED SHRIMP AND ASPARAGUS IN LEMON SAUCE

1 pound extra-large shrimp, peeled and deveined
2 teaspoons plus 2 tablespoons low-sodium soy sauce
2 teaspoons plus 1/4 cup dry sherry
3 scallions
3 medium cloves garlic, minced
1 tablespoon grated ginger root
5 teaspoons peanut or vegetable oil
6 tablespoons low-sodium chicken broth
1/4 cup lemon juice (about 1 lemon)
2 teaspoons cornstarch
1/4 teaspoon freshly ground black pepper, plus additional to taste
1 pound asparagus, tough ends removed, sliced on the bias into 2-inch lengths
2 carrots, cut into 2-inch-long matchsticks
Salt

In a medium bowl, toss the shrimp with 2 teaspoons of the soy sauce and 2 teaspoons of the sherry. Set aside.

Cut the green parts of the scallions into 1/4 -inch lengths and reserve in a bowl large enough to hold the shrimp. Mince the white parts of the scallions and in a small bowl, combine them with the garlic, ginger and 2 teaspoons of the oil. Set aside.

In a medium bowl, combine the chicken broth, lemon juice, the remaining 1/4 cup sherry, the remaining 2 tablespoons soy sauce, the cornstarch and pepper and mix well. Set the sauce aside.

In a large nonstick skillet (or wok) over high heat, add 1 teaspoon oil and heat just until it is smoking. Add the shrimp and cook, stirring occasionally, until they are curled and bright pink, about 1 1/2 minutes. Transfer to the bowl with the scallion greens.

Add 1 teaspoon oil to the skillet and return to high heat until the oil is shimmering. Add the asparagus and cook, stirring occasionally, until it is crisp-tender, 2 to 3 minutes. Remove from pan.

Add the remaining 1 teaspoon oil and the carrots to the skillet and cook, stirring occasionally, until they are crisp-tender, about 2 minutes.

Return the asparagus to the skillet. Make a well in the center of the skillet and add the garlic-ginger mixture. Cook, mashing the garlic-ginger mixture until it is fragrant, about 30 seconds. Incorporate the mixture into the vegetables. Add the scallion greens and the shrimp and stir to combine.

Whisk the sauce to recombine, then add it to the skillet and heat until bubbles just break the surface. Remove from the heat and toss to coat all ingredients with the sauce. Add salt and pepper to taste and serve promptly.

Per serving: 257 calories, 27 g protein, 15 g carbohydrates, 8 g fat, 172 mg cholesterol, 1 g saturated fat, 671 mg sodium, 4 g dietary fiber

Makes 4 servings
Source: The Best Light Recipe by Editors of Cook's Illustrated magazine