As a bit of a foodie, I always anticipate when the first tender spring veggies start to make their appearance both in the store and on my table. I can’t wait for fresh peas and asparagus and as soon as I see them…BAM! I’m throwing them into everything. This recipe couldn’t be easier. Fresh veggies, quick cooking, a few of my favorite crustaceans, and a quick weeknight dinner is yours in a jiffy. Have a bunch of extra ham left from dinner yesterday? Dice half a cup or so and throw it in with the peas. Leftovers have never tasted so delicious!
Spring Stir-Fry
Yield: 4 servings
- 4 tablespoons Land O Lakes Butter with Olive Oil & Sea Salt, divided use
- 3 cloves garlic, minced
- 1 pound whole shrimp, peeled, deveined, tails removed
- 3 carrots, peeled and chopped
- 1/2 pound asparagus, ends trimmed off, cut into 2-inch pieces
- 1 1/2 cups fresh or frozen green peas
- Salt and freshly ground pepper, to taste
- 1 lemon
- 1/4 cup finely minced fresh parsley
- Fresh Parmesan shavings, as desired
Heat 2 tablespoons butter in large skillet over medium heat. Add minced garlic and stir to cook for 1 minute. Add shrimp and cook for 3 minutes, or until opaque. Remove shrimp and garlic to a plate. Do not clean skillet.
Add rest of the butter and melt. Add carrots and asparagus in a single layer and cook, stirring occasionally, for 2 to 3 minutes or until tender but still slightly crisp.
Scoot carrots and asparagus to edges of pan, then add peas to middle of pan. Cook for one to two minutes, stirring gently, until peas are heated through and tender.
Add shrimp back to pan, stir to toss, then add salt and pepper. Squeeze juice of one lemon all over contents of pan and cook for an additional 30 seconds. Remove from heat. Sprinkle parsley over top.
Serve stir fry immediately over cooked rice, or on its own. Top with Parmesan shavings and squeeze on extra lemon juice if needed.
Recipe courtesy of Ree Drummond and the folks at Land O Lakes
