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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Seafood / Number of Servings: 6 |
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Directions: 1. Cook rice following package directions, salt optional. Reserve
2. Clean and slice asparagus into 1 1/2" pieces. Heat 1 tablespoon of
the margarine in large nonstick skillet. Add asparagus; stir-fry 3
minutes. Remove from skillet. Reserve.
3. Add remaining 1 tablespoon margarine to skillet. Add shrimp;
stir-fry over high heat 2 minutes. Stir in garlic; stir-fry 1 minute
more. Stir in lemon juice, salt and pepper.
4. Stir asparagus and rice into skillet. Heat to serving temperature.
Garnish with lemon wedges, if you wish.
(Joanie Winters, Ocean Springs MS)
| Ingredients:
1 Cup(s) Rice,long-grain
1 Pound(s) Asparagus,fresh
2 Tablespoon(s) Margarine
1 1/2 Pound(s) Shrimp,peeled & deveined
2 Garlic cloves,finely chopped
1 Tablespoon(s) Asparagus; Fresh, Any Color
1/2 Teaspoon(s) FUSILLI PASTA (SPIRALS)
1/4 Teaspoon(s) Pepper |
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