It is another Tasty Tuesday sponsored by my favorite Blogger-in-Law, Kim at Foreverwherever!
As a woman who was born and raised (that cliche’ kind of dates me doesn’t it!!) in Salty Savannah, Georgia, it is a requirement that I love Seafood, Smelly Marsh and Paula Dean.
Can you say…”lotz uh B-U-D-D-E-R!!!??
That southern sister has more cook books that Carter has pills (oooppps, I did it again). Anyway, I have been enjoying her “Quick and Easy” Cookbook/Magazine for a few years now. Paula is fun to watch and uses recipes that are not only easy for me to follow but use lots of my household “staples” like Shrimp and Grits.
Here is a little something I whipped up for Honey last week. It took all of 20 minutes!!
Shrimp and Asparagus Stir Fry (Sweet Tea Version)
1 pound of asparagus with the tough part on the bottom broken off and rinsed
2 cups of water
3/4 cup chicken broth
1 tbsp lemon zest
2 tbsp lemon juice or a few good squeezes
Fresh Red Bell Pepper
some salt and some sugar
a bunch of green onion with the rubber band taken off and thrown away, then chopped
1 pound of shrimp shelled and cleaned
a package of brown rice that cooks in the microwave in about 90 seconds right in the bag
Bring water to a boil with a little salt and BUDDER!! add the Asparagus and boil for about 3 minutes. Pour off the hot water and cover with cold water so it stays crispy.
In a large skillet melt 1/2 stick of BUDDER, green onion, chopped red pepper and shrimp and chicken broth.
Cook until shrimp is PINK adding lemon juice to taste as you go.
When the shrimp is pink, drop the cooked Asparagus on top and mix it all up.
Pour the shrimp stir fry onto the top of the brown rice.
Add a glass of SWEET TEA and enjoy!!