SERVES 4
One large lemon yields enough juice and zest for this sauce. Serve with Basic White Rice.
SAUCE |
|
3 |
tablespoons juice plus ½ teaspoon zest from 1 lemon |
2 |
tablespoons low-sodium chicken broth |
1 |
tablespoon soy sauce |
2 |
teaspoons sugar |
SHRIMP AND VEGETABLES |
|
1 |
pound medium shrimp (41 to 50 per pound), peeled and deveined |
1 |
tablespoon soy sauce |
1 |
tablespoon dry sherry |
2 |
tablespoons plus 2 teaspoons peanut or vegetable oil |
1 |
tablespoon minced or grated fresh ginger |
3 |
garlic cloves, minced or pressed through a garlic press (about 1 tablespoon) |
2 |
scallions, white parts only, minced |
1 |
pound asparagus (1 bunch), tough ends trimmed, cut on the bias into 1-inch lengths |
¼ |
cup water |
1 |
yellow bell pepper, stemmed, seeded, and cut into ½-inch strips |
Table salt and ground black pepper |
|
¼ |
cup chopped fresh cilantro leaves |
1. FOR THE SAUCE: Combine all the ingredients in a small bowl and set aside.
2. FOR THE SHRIMP AND VEGETABLES: Toss the shrimp with the soy sauce and sherry in a medium bowl and let marinate for at least 10 minutes or up to 1 hour. In a small bowl, mix 1 teaspoon of the oil, the ginger, garlic, and scallions together.
3. Heat 2 teaspoons more oil in a 12-inch nonstick skillet over high heat until just smoking. Add the shrimp and cook without stirring until bright pink, about 1 minute. Stir the shrimp and continue to cook until cooked through, 15 to 30 seconds longer. Transfer the shrimp to a clean bowl and cover with foil to keep warm.
4. Add 1 tablespoon more oil to the skillet and return to high heat until just smoking. Add the asparagus and cook, stirring frequently, until spotty brown, about 2 minutes. Add the water, cover the pan, and lower the heat to medium. Cook the asparagus until crisp-tender, about 2 minutes. Transfer the asparagus to the bowl with the shrimp. Add the remaining 2 teaspoons oil to the skillet and return to high heat until just smoking. Add the bell pepper and cook, stirring frequently, until spotty brown, about 1½ minutes.
5. Clear the center of the skillet, add the ginger mixture, and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the ginger mixture into the bell pepper.
6. Stir in the asparagus and shrimp with any accumulated juices. Whisk the sauce to recombine, then add to the skillet and cook, tossing constantly, until the sauce is thickened, about 30 seconds. Season with salt and pepper to taste. Transfer to a serving platter, sprinkle with the cilantro, and serve.