Five Minute Shrimp Dinner
1 package quick cooking rice with seasoning packet
2 c water
2 tbsp butter
2 c diagonally sliced asparagus
2 tbsp butter
1 lb large shrimp, shelled, deveined
2 cloves garlic, minced
1/4 tsp salt
1 tbsp lemon juice
1/2 tsp grated lemon rind
2 tbsp shredded carrot
Combine first 3 ingredients in saucepan; mix well. Bring to a boil. Stir in asparagus. Reduce heat. Simmer, covered, for 5 minutes or until all water is absorbed. Melt 2 tbsp butter in 10 inch skillet over medium high heat. Stir in shrimp, garlic and salt. Stir fry for 2-3 minutes or until shrimp are pink. Stir in lemon juice. Stir lemon rind into rice; sprinkle with carrot. Spoon rice onto serving platter; spoon shrimp beside rice. Serves 4.
2 c water
2 tbsp butter
2 c diagonally sliced asparagus
2 tbsp butter
1 lb large shrimp, shelled, deveined
2 cloves garlic, minced
1/4 tsp salt
1 tbsp lemon juice
1/2 tsp grated lemon rind
2 tbsp shredded carrot
Combine first 3 ingredients in saucepan; mix well. Bring to a boil. Stir in asparagus. Reduce heat. Simmer, covered, for 5 minutes or until all water is absorbed. Melt 2 tbsp butter in 10 inch skillet over medium high heat. Stir in shrimp, garlic and salt. Stir fry for 2-3 minutes or until shrimp are pink. Stir in lemon juice. Stir lemon rind into rice; sprinkle with carrot. Spoon rice onto serving platter; spoon shrimp beside rice. Serves 4.
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