Ingredients
Prep
- 1 bunch asparagus
- 2 T olive oil
- 1 1/2 lb large shrimp peeled and deveined
- 1 T minced ginger
- 1 T minced garlic
- 2 T olive oil
- salt and pepper to taste
- 8 oz chicken broth
- 2 T honey
- 2 T tamari soy sauce or liquid aminos
- 1/4 C lemon juice
- 1 t lemon zest
On Cooking Day
- 2 T cornstarch
- 2 bag frozen brown rice steamers
Instructions
To Assemble
- Trim asparagus and cut into 2 inch pieces and add to a zipper bag along with olive oil. Add next 5 ingredients to another zipper bag. Zip and shake to mix.
- Add remaining ingredients to a small bowl or jar with lid. Shake and keep in refrigerator.
To Cook
- Add asparagus to a hot skillet and saute until bright green. Remove from pan and set aside.
- Add shrimp to same skillet and cook until pink.
- Add cornstarch to chicken broth mixture and shake or mix well. Pour into hot skillet with shrimp and asparagus and heat until sauce thickens slightly.
- Cook rice according to package directions.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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