Easy Gourmet March 2011 Recipe:
Spring is here and with that my favorite veggie in season - Asparagus. Whip up this super simple, yet special dish. The use of coconut oil to saute in, gives this dish a nutty, yet exotic flavor. And the lemon infused rice pairs well with the shrimp. Enjoy - Julea Joseph
Ingredients:
• 3 cups reduced-sodium chicken broth
• 1 1/4 cups rice
• 1 tablespoon grated lemon zest
• 2-3 tablespoons coconut oil*
• 3/4 pound asparagus, trimmed and cut into 1-inch pieces
• 3/4 pound frozen shrimp, defrosted
• 2 tablespoons chopped green onions
• 1/4 cup white wine
• Salt & Pepper to taste
Directions:
Rice: In microwave safe bowl, mix together, broth, rice and lemon zest. Cook 22 minutes at 60% power. Check at 18 minutes, mix and continue cooking till rice has absorbed all liquid. Take out of micro and let set a few minutes.
Sauté: In large skillet, add oil and bring up to medium heat. Add asparagus and cook 5 minutes till fork tender, add shrimp and then green onions. Add salt and pepper, then sauté another few minutes - De glaze pan with white wine.
Serve: Serve over a bed of rice. Add wedge of lemon.
*Coconut Oil: This oil is available at health food and gourmet shops. Check your organic isles also at your local grocery too.
http://www.latourangelle.com/products_detail.php?product=coconut
