Poached Shrimp with Asparagus, Tomatoes, and Corn

Poached Shrimp with Asparagus, Tomatoes, and Corn

Spring has sprung and I’m so looking forward to the summer.  I know, I know, I should appreciate this beautiful season but after the incredibly crappy winter we have had I’m ready for the heat!  This dish screams warm weather; it has tons of fresh veggies and the only thing that would make this better is to use fresh Ontario corn (available… in the summer!).  I must point out that this dish is very, very, very fast cooking and it is virtually fat free.

Originally posted on 08 April, 2014!

This dish screams warm weather; it has tons of fresh veggies and the only thing that would make this better is to use fresh Ontario corn 🙂

Other recipes you might like:

Pasta with Cremini Mushrooms, Shrimp and Asparagus ^[4]

Poached Shrimp with Asparagus, Tomatoes, and Corn

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• Author: Lisa G Cooks ^[7]
• Total Time: 10 minutes
• Yield: 4 1x

Description

This dish screams warm weather; it has tons of fresh veggies and the only thing that would make this better is to use fresh Ontario corn 🙂

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Ingredients

Scale 1x2x3x

2 Cups of vegetable stock (sodium reduced)

The Zest of a half lemon

3 Cloves of garlic, grated or crushed

1 Cup of corn (fresh preferably, or frozen)

1 pint (454 g) of Grape tomatoes

1 bunch (325 g) of asparagus, washed and cut in thirds

1 pound (453 g) large shrimp, peeled and cleaned (I used frozen)

Salt

Pepper

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Instructions

In a large skillet, with a tight-fitting lid, combine the stock, zest and garlic; bring to a boil.

When the stock is boiling, add the asparagus, corn and tomatoes, season with salt and pepper and then mix well.

Then add the shrimp, season with salt and pepper; mix well ensuring the shrimp are coated in the veggies and stock.

Cover the skillet with the lid and then drop the heat to medium.

Poach the shrimp for 4 to 5 minutes, until they are pink and opaque and have curled into the letter “C”.

Taste and adjust seasoning.

Serve immediately.

Notes

1. Serve as is or with rice (brown please!).
2. This recipe was inspired by this recipe: http://www.peanutbutterandpeppers.com/2014/03/24/shrimp-with-asparagus-and-tomatoes-shrimpshowdown-giveaway/ ^[8]
3. Smaller shrimp require less cooking time; again, they are cooked when they are pink and opaque and have curled into the letter “C”.

• Prep Time: 5 Minutes
• Cook Time: 5 Minutes
• Category: Main
• Method: Stovetop
• Cuisine: American

Find it online: https://lisagcooks.com/poached-shrimp-with-asparagus-tomatoes-and-corn/ ^[10]

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