| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables, Grains |
|
Fish, Seafood, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
c |
Rice, long-grain |
| 1 |
lb |
Asparagus, fresh |
| 2 |
T |
Margarine |
| 1 1/2 |
lb |
Shrimp, peeled & deveined |
| 2 |
|
Garlic cloves, finely chopped |
| 1 |
T |
Lemon juice |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
INSTRUCTIONS
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. Stir asparagus and rice into skillet. Heat to serving
temperature. Garnish with lemon wedges, if you wish. (Joanie Winters,
Ocean Springs MS) From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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