Back 3/4 Lb. Fresh or Frozen Peeled
and De-veined Shrimp
3/4 Lb. Fresh Asparagus, cut into 2 inch pieces, or one 10 Oz.
Package Frozen Cut Asparagus
1/8 teas. Watkins Liquid Garlic Spice
2 Tbsp. Water
1 Medium Green or Sweet Red Pepper, cut into thin strips
2 Tbsp. Watkins Spicy Garlic Soy Sauce
1/2 teas. Watkins Lemon Peel
1 Tbsp. Lemon Juice
1 teas. Cornstarch
2 Cups Watkins Brown & Wild Rice Blend
Lemon Wedges (optional)
Thaw shrimp, if frozen. In a 1 1/2 quart casserole combine the asparagus, garlic, and water. Cook, covered, on 100% power (high) for 4 to 5 minutes or till asparagus is just crisp tender. Stir in shrimp and green or sweet red pepper. Cook, covered, on high for 5 to 7 minutes (7 to 9 minutes in a low wattage oven) or till shrimp are pink and asparagus is tender, stirring once. Remove shrimp and vegetables with a slotted spoon, reserving liquid in casserole. Meanwhile, in a bowl combine the soy sauce, lemon peel, lemon juice, and cornstarch. Stir into liquid in casserole. Cook, uncovered, on high for 2 to 4 minutes or till thickened and bubbly, stirring after every minute till mixture begins to thickened, then every 30 seconds. Stir shrimp and vegetables into casserole. Cook, uncovered, on high for 1 to 2 minutes or till heated through. Serve with rice and lemon wedges, if desired. Makes 4 servings.
© Copyright 1999 The Rising
Stars Team
The statements made and opinions expressed on this Web site are those of the Watkins Independent Associate who is the publisher of this document and are not to be construed as statements or opinions of Watkins Incorporated. Sponsoring or selling Watkins products outside U.S.,U.S.Territories and Canada is strictly prohibited.