Lemon Glazed Shrimp And Asparagus Food

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SHRIMP AND ASPARAGUS SKILLET



Shrimp and Asparagus Skillet image

Shrimp and Asparagus Skillet is a quick and healthy one pan meal loaded with fresh citrus flavors.

Provided by Jessica Gavin

Categories     Main Course

Time 25m

Number Of Ingredients 11

1 pound shrimp peeled and deveined (16/20 count size)
½ teaspoon kosher salt
¼ teaspoon black pepper
3 tablespoons extra virgin olive oil (divided)
1 tablespoon lemon juice
½ teaspoon lemon zest
1 tablespoon minced garlic
¼ cup chopped shallots (¼ -inch dice)
1 pound asparagus spears (3 cups cut spears)
1 cup baby tomatoes (cut in half)
Lemon wedges (for serving)

Steps:

  • In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
  • Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
  • Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
  • Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
  • Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
  • Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
  • Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
  • Add the tomatoes and saute for 1 minute.
  • Add the shrimp back to the pan, cook until warmed through, 1 minute.
  • Season shrimp and asparagus skillet with salt and pepper.
  • Serve immediately with lemon wedges.

ROASTED LEMON BUTTER GARLIC SHRIMP AND ASPARAGUS (VIDEO!)



Roasted Lemon Butter Garlic Shrimp and Asparagus (VIDEO!) image

ONE PAN Roasted Lemon Garlic Butter Shrimp and Asparagus tossed with chili flakes and fresh parsley is not only bursting with flavor but on your table in 15 MINUTES! No joke! This recipe is the easiest, most satisfying meal that tastes totally gourmet. Stock up on frozen shrimp and you can make this luxurious tasting meal at moment's notice. Serve the (customizable heat) spicy lemon garlic butter shrimp plain or turn it into lemon garlic butter shrimp pasta!

Provided by Jen

Time 22m

Number Of Ingredients 17

1 pound thin/medium asparagus (ends trimmed)
1 tablespoon olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/8 teaspoon pepper
1 1/2 pounds medium uncooked peeled shrimp (deveined*)
1 tablespoon olive oil
2-3 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon paprika
1/8 teaspoon pepper
1/8-1/4 teaspoon red pepper flakes
3 tablespoons chopped fresh parsley
1 1/2 tablespoons lemon juice (or more to taste)
3 tablespoons butter, cubed
Pasta
Rice

Steps:

  • Preheat oven to 400 degrees F.
  • Line a Jelly Roll Pan (10x15) with foil and lightly spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
  • Meanwhile, remove tails from shrimp.
  • Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then line shrimp in a single layer.
  • Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
  • Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta, rice, etc.

SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS



Sheet Pan Lemon Butter Garlic Shrimp with Asparagus image

Have dinner ready in less than 30 minutes with this quick and easy one-pan roasted lemon butter shrimp and asparagus seasoned with garlic.

Provided by Fioa

Categories     Seafood     Shellfish     Shrimp

Time 22m

Yield 4

Number Of Ingredients 10

cooking spray
1 pound fresh asparagus, trimmed
2 tablespoons olive oil, divided
4 cloves garlic, minced
salt, divided
1 pinch ground black pepper, divided
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 teaspoon paprika
3 tablespoons butter, cubed
3 tablespoons lemon juice

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
  • Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
  • Bake in the preheated oven until slightly tender, about 6 minutes.
  • Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
  • Roast in the preheated oven until shrimp is opaque, about 6 minutes.
  • Remove pan from oven and drizzle with lemon juice.

Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g

GARLIC SHRIMP WITH ASPARAGUS AND LEMON



Garlic Shrimp With Asparagus and Lemon image

This easy saute uses one pan and is ready in under 30 minutes but the result is wonderful. A real taste of spring with the asparagus and lemon. Adapted from Fine Cooking magazine.

Provided by Cookin-jo

Categories     Vegetable

Time 30m

Yield 3 serving(s)

Number Of Ingredients 9

1 lb shrimp, medium to large, peeled and deveined
1 pinch black pepper, to taste
1 lemon
4 tablespoons olive oil or 4 tablespoons extra virgin olive oil
4 medium garlic cloves, sliced thinly
3/4 lb asparagus, tough ends snapped off and cut into 2 inch lengths (about 2 cups)
1/4 teaspoon crushed red pepper flakes
2/3 cup reduced-sodium chicken broth
1/2 teaspoon cornstarch

Steps:

  • Place shrimp on paper towels and dry very well.
  • Sprinkle shrimp with a bit of the pepper.
  • Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
  • Cut lemon in half and juice it into a small dish, removing seeds.
  • Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
  • Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
  • Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
  • Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
  • Reduce heat to medium-low and add garlic, stirring for 30 seconds.
  • Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
  • Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
  • Stir cornstarch with 1 Tbsp water and stir into the pan.
  • Add shrimp back to the pan and cook another 1-2 minutes until done.
  • Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

LEMONY SHRIMP AND RISOTTO



Lemony Shrimp and Risotto image

Provided by Giada De Laurentiis

Time 1h

Yield 4 servings

Number Of Ingredients 13

5 tablespoons extra-virgin olive oil
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound extra-large shrimp, peeled and deveined
1 small fennel bulb, chopped (about 1 cup)
1 small onion, chopped (about 1 cup)
1 large clove garlic, smashed, peeled, chopped
1 cup Arborio rice (about 6 1/2 ounces)
1/4 cup dry white wine
3 cups low-sodium chicken broth, plus extra as needed
1/4 cup fresh lemon juice (from 1 large lemon)
Zest of 1 large lemon
3 cups arugula

Steps:

  • Heat 2 tablespoons of the oil in a heavy large saucepan over medium heat. Add the shrimp and sprinkle with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Cook until the shrimp are just opaque in the center, about 3 minutes. Remove the pan from the heat. Transfer the shrimp and juices to a bowl to cool.
  • Add the remaining 3 tablespoons oil to the pan. Add the fennel and onions. Cook until tender, about 4 minutes. Add the garlic and cook until aromatic, 30 seconds. Add the rice. Stir until well coated and translucent in spots, about 2 minutes. Add the wine. Cook until the wine is absorbed, stirring often, about 2 minutes. Add the broth, lemon juice, zest, and the remaining 1 1/2 teaspoons salt and 1/4 teaspoon pepper. Increase the heat and bring to a boil, stirring often. Reduce the heat to medium-low. Simmer until the rice is just tender but still has some bite and the risotto is creamy, stirring often, 13 to 14 minutes.
  • Mix in the arugula. Stir until the arugula wilts, about 30 seconds. Add the shrimp. Mix in additional broth if needed, 1/4 cup at a time, until the risotto is creamy.
  • Spoon the risotto into 4 shallow soup bowls.

LEMON ASPARAGUS



Lemon Asparagus image

My fiance loves this recipe. We often eat it with BBQ during the summer.

Provided by Emily

Categories     Side Dish     Vegetables     Asparagus     Baked

Time 25m

Yield 4

Number Of Ingredients 7

1 bunch fresh asparagus, trimmed
2 tablespoons vegetable oil
salt and ground black pepper to taste
½ cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 tablespoon butter

Steps:

  • Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Coat asparagus with vegetable and arrange on a baking sheet. Season with salt and black pepper to taste.
  • Roast in preheated oven until lightly browned at the tips, about 15 minutes.
  • Meanwhile, combine lemon juice, butter, 1 teaspoon salt, and 1 teaspoon black pepper in a microwave-safe bowl. Heat in on high in microwave until butter is completely melted, about 1 minute; stir to combine. Pour butter mixture over roasted asparagus and toss to coat.

Nutrition Facts : Calories 117.9 calories, Carbohydrate 7.4 g, Cholesterol 7.6 mg, Fat 9.9 g, Fiber 2.6 g, Protein 2.7 g, SaturatedFat 2.8 g, Sodium 604.6 mg, Sugar 2.8 g

LEMON ASPARAGUS RISOTTO



Lemon Asparagus Risotto image

Lower in fat than most risotto recipes but no one will know! I like to serve this as a main dish under some steamed halibut or other white fish.

Provided by stefychefy

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 1h

Yield 4

Number Of Ingredients 13

20 fresh asparagus spears, trimmed
4 cups low-sodium chicken broth
2 tablespoons olive oil
1 small onion, diced
1 stalk celery, diced
¼ teaspoon salt
¼ teaspoon ground black pepper
1 clove garlic, minced
1 cup arborio rice
½ cup dry white wine
¼ cup freshly grated Parmesan cheese
2 tablespoons lemon juice
½ teaspoon lemon zest

Steps:

  • Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add asparagus, cover, and steam until tender, about 5 minutes. Cut asparagus into 1-inch pieces; set aside.
  • Heat chicken broth in a saucepan over medium heat; keep at a simmer while preparing risotto.
  • Heat olive oil in a large skillet over medium heat. Cook and stir onion and celery until vegetables are tender, about 5 minutes. Season with salt and black pepper. Stir in garlic and arborio rice; cook and stir until rice is lightly toasted, about 5 more minutes.
  • Pour white wine into rice mixture, stirring constantly, until liquid is evaporated, about 5 minutes. Stir chicken broth into rice, one ladleful at a time, allowing liquid to absorb completely before adding more while stirring constantly, about 20 minutes. Add asparagus and stir.
  • Remove from heat and mix in Parmesan cheese, lemon juice and lemon zest. Serve immediately.

Nutrition Facts : Calories 356.9 calories, Carbohydrate 53.4 g, Cholesterol 7.6 mg, Fat 8.7 g, Fiber 2.8 g, Protein 11.1 g, SaturatedFat 2.2 g, Sodium 355.2 mg, Sugar 3.7 g

ROASTED LEMON HONEY GARLIC ASPARAGUS



Roasted Lemon Honey Garlic Asparagus image

This lemon honey garlic asparagus recipe has a crisp outside with a tender inside cooked in a lemon, honey marinade with minced garlic. This asparagus compliments any main dish and adds a colorful feel to the table!

Provided by Alyssa Rivers

Categories     Side Dish

Time 15m

Number Of Ingredients 6

1 bunch asparagus
2 Tablespoons olive oil
juice of half a lemon
2 Tablespoons honey
3 garlic cloves (minced)
salt and pepper

Steps:

  • Preheat oven to 400 degrees. Break off the ends of asparagus. In a large bowl add the asparagus.
  • In a small bowl whisk olive oil, lemon, honey, garlic. Pour over the asparagus and toss to coat.
  • Lay in a single layer on a baking sheet. Salt and pepper to taste. Roast for about 10 minutes, more or less depending on your size of asparagus.

Nutrition Facts : Calories 120 kcal, Carbohydrate 14 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 3 mg, Fiber 2 g, Sugar 11 g, ServingSize 1 serving

CAVATELLI WITH ASPARAGUS



Cavatelli with Asparagus image

Provided by Food Network Kitchen

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 10

2 cups all-purpose flour, plus more for dusting
8 ounces fresh ricotta cheese (about 1 heaping cup)
1 large egg
Kosher salt
1 stick unsalted butter
1 bunch asparagus, trimmed and thinly sliced (leave the tips whole)
Grated zest and juice of 1 lemon
Freshly ground pepper
1/2 cup grated parmesan cheese (about 1 ounce), plus more for topping
2 tablespoons chopped fresh parsley

Steps:

  • Make the dough: Put the flour in a large bowl and make a well in the center. Mix the ricotta and egg in a small bowl with a fork; add to the well. Using the fork and working your way around the well, gradually mix the flour into the ricotta mixture until the dough is crumbly. If the dough is too dry to come together, add up to 3 tablespoons water, a little at a time.
  • Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Wrap the dough in plastic wrap and let rest at room temperature, 30 minutes. (The dough can be made a day ahead and refrigerated; bring it to room temperature before rolling.)
  • Divide the dough into 8 pieces. Working with 1 piece at a time (and keeping the other pieces wrapped), roll the dough on the counter with your hands into a 1/2-inch-thick log. With a knife or bench scraper, cut the log into 1/2-inch pieces. Roll each piece into a small ball. Flatten each ball of dough with your finger. Place the back of a butter knife on the flattened dough and gently pull it toward you so the dough curls around the knife. Repeat to form the remaining cavatelli; transfer to a floured baking sheet as you go.
  • Bring a large pot of salted water to a boil. Transfer the cavatelli to a colander and shake over the baking sheet to remove the excess flour. Add the cavatelli to the boiling water and cook until al dente, about 5 minutes.
  • Meanwhile, melt the butter in a large skillet over medium-high heat; add the asparagus and lemon zest and juice. Remove the cavatelli with a strainer or slotted spoon and add directly to the skillet along with 3/4 cup of the pasta cooking water. Cook, stirring gently, until the pasta is coated and the asparagus is tender, 3 to 4 minutes; season with salt and pepper. Stir in the parmesan and parsley; serve with more parmesan.

LEMON BUTTER SALMON



Lemon Butter Salmon image

This lip-smacking Lemon Butter Salmon from Karla Seville of Waynesboro, Pennsylvania makes for an easy, breezy supper to serve family or friends out on the patio some warm night. As an extra-special touch, you might add a 4-ounce package of salad shrimp to the remaining lemon butter, then spoon over the salmon before serving.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 7

2 teaspoons minced garlic
1/2 cup butter, cubed
6 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
5 salmon fillets or steaks (6 ounces each)

Steps:

  • In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.

Nutrition Facts : Calories 479 calories, Fat 37g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 1177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

LEMON GLAZED SHRIMP AND ASPARAGUS



Lemon Glazed Shrimp and Asparagus image

A Delicious and light summer meal. We like to serve with our favorite salad and bread. The whole meal can be on the table in under 30 minutes.

Provided by Caryn Dalton

Categories     Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
2 tablespoons honey
2 tablespoons lemon juice
1/2 cup water
2 teaspoons cornstarch
1 1/2 lbs fresh asparagus spears
1 lb shrimp, large deveined tails on
1 tablespoon lemon juice
1 tablespoon sesame seeds (optional)
1 teaspoon finely grated lemon zest (optional)
1 pinch nutmeg (not too much!) (optional)

Steps:

  • Prepare Grill (or broiler pan) to cook shrimp.
  • In small saucepan, combine butter, honey and 2 TSP lemon juice and, if desired, lemon zest; cook and stir over Medium-low heat until butter is melted. In small bowl, combine water and cornstarch; blend well. Stir into lemon mixture. Cook over med heat until bubbly and thickened, stirring constantly, about 1-2 minutes. Turn burner on low and remember to stir every few minutes while preparing the shrimp and asparagus. NOTE: ingredients can be doubled for more glaze, if desired.
  • Sprinkle 1 TB lemon juice over shrimp in bowl. Toss to coat.
  • Place peeled, deveined shrimp with tails on singly in grill basket or on broiler sheet that has been sprayed with non-stick spray.
  • Set shrimp aside and prepare asparagus; Fill Dutch oven or stockpot with 3 inches of water; bring to a boil quickly using lid on pot. Trim asparagus and cut spears diagonally in half. Add asparagus. Reduce heat; cover and cook 3-5 minutes or until crisp-tender.
  • After reducing heat on asparagus, put shrimp on grill or under broiler 4-5 inches from heat for 4 minutes. Turn shrimp once and return to grill or broiler for 4 more minutes or until opaque.
  • Arrange asparagus in center of serving plate, criss-crossing stems artfully. Arrange shrimp in a circle around asparagus. Drizzle glaze over asparagus and shrimp.
  • If desired, sprinkle sesame seeds over top.
  • If desired, (very lightly!) sprinkle nutmeg over top.

JUMBO SHRIMP WITH ASPARAGUS



Jumbo Shrimp With Asparagus image

Got this recipe from another online site and love the combo of shrimp and asparagus, add the ginger and what's not to like. I do add garlic and some chopped shallots to the mix to but as the original recipe didn't have it left it out. The best part is how simple and fast it is, I served over angel hair pasta but think it would be just as good with rice. There's not a lot of sauce with this, so if you like a lot this may not be for you - but the flavors are so good

Provided by Bonnie G 2

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

2 cups water
2 bunches asparagus, trimmed and cut into 1 inch pieces
2 tablespoons vegetable oil
24 large fresh shrimp, peeled, deveined and cut in half lengthwise
2 teaspoons fresh gingerroot, chopped
3 tablespoons soy sauce
2 teaspoons granulated sugar
1 teaspoon dry sherry
salt

Steps:

  • In a medium saucepan, bring two cups of water to a boil.
  • Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
  • Heat the oil in a skillet over medium-high heat.
  • Sauté the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste.
  • Continue to cook for 5 more minutes.

Nutrition Facts : Calories 107.2, Fat 5.2, SaturatedFat 0.7, Cholesterol 35.3, Sodium 686.1, Carbohydrate 8.9, Fiber 3.3, Sugar 3.6, Protein 8.6

ASPARAGUS SOUP WITH SHRIMP



Asparagus Soup With Shrimp image

Provided by Moira Hodgson

Categories     quick, project, appetizer, side dish

Time 30m

Yield 6 servings

Number Of Ingredients 11

3 pounds asparagus
2 tablespoons unsalted butter
1 tablespoon olive oil
3 leeks, sliced
2 shallots, minced
1 pound small shrimp
Juice of 1/2 lemon
3 cups chicken stock
2 cups water
Coarse salt and freshly ground pepper to taste
2 tablespoons chopped fresh basil leaves

Steps:

  • Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
  • In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
  • Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
  • In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.

Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1349 milligrams, Sugar 10 grams, TransFat 0 grams

CHICKEN SCALOPPINE WITH LEMON GLAZE (LOW FAT AND DELICIOUS!)



Chicken Scaloppine With Lemon Glaze (Low Fat and Delicious!) image

This is a wonderful lower-fat restaurant-quality dish that is easy to make, I also like to add in a few tablespoons of capers and cook with the lemon glaze if you are a lover of capers then add them in as it really adds to the flavour of this dish --- this lemon sauce is not a heavy creamy sauce which is what makes this dish lower in fat, it is more like a glaze that soaks into the chicken, and I would strongly suggest to double or even triple the glaze I most always do, and please be certain to use only dry breadcrumbs as fresh will not stick to the chicken as well --- this is *very* good!

Provided by Kittencalrecipezazz

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 13

4 boneless skinless chicken breasts (pounded to about 1/3-inch thickness)
2 tablespoons Dijon mustard
1 large egg (you may need two)
1 cup dry breadcrumbs
1/4 teaspoon poultry seasoning (or to taste)
1/2 teaspoon garlic powder
1/4-1/2 teaspoon seasoning salt
1 -2 tablespoon olive oil (for frying)
1/4 cup chicken broth
2 tablespoons fresh lemon juice
1/4 teaspoon salt (can use more to taste)
4 -5 thin lemon slices
fresh parsley, chopped (to taste)

Steps:

  • In a small bowl or shallow dish whisk together mustard and eggs; set aside.
  • Combine the dry bread crumbs with poultry seasoning, garlic powder and seasoning salt; spread on a piece of waxed paper.
  • Dip the breasts firstly in egg/mustard mixture (shake off any excess egg) then coat well with the crumb mixture, pressing downs with hands to adhear the crumbs to the breast.
  • Heat the olive oil in a skillet over medium heat.
  • Add in the chicken and cook for about 5 minutes on each side, or until it is no longer pink inside; remove and transfer to a plate to keep warm.
  • For the glaze; in the same skillet add in the broth, lemon juice and 1/4 teaspoon salt (or to taste, if using capers add in now) bring to a boil scraping any brown bits from the pan.
  • Add in lemon slices and parsley; mix to combine for about 1 minute.
  • Spoon the glaze/sauce over chicken.
  • Delicious!

SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE



Salmon & Asparagus with Lemon-Garlic Butter Sauce image

Looking for a recipe to help you eat more heart-healthy fish and veggies? Add this salmon and asparagus dinner to your rotation. Not only is it healthy and delicious, this sheet-pan dinner is also easy to make and a breeze to clean up.

Provided by Carolyn Casner

Categories     Healthy Salmon Recipes

Time 25m

Number Of Ingredients 9

1 pound center-cut salmon fillet, preferably wild, cut into 4 portions
1 pound fresh asparagus, trimmed
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons butter
1 tablespoon extra-virgin olive oil
½ tablespoon grated garlic
1 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
  • Place salmon on one side of the prepared baking sheet and asparagus on the other. Sprinkle the salmon and asparagus with salt and pepper.
  • Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon and asparagus. Bake until the salmon is cooked through and the asparagus is just tender, 12 to 15 minutes.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 5.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 6.9 g, Sodium 350.5 mg, Sugar 2.2 g

SHRIMP IN LEMON BUTTER SAUCE



Shrimp in Lemon Butter Sauce image

The deliciously rich, tangy sauce perfectly complements the tender shrimp. Serve with warm crusty bread.

Provided by English_Rose

Categories     European

Time 20m

Yield 4 serving(s)

Number Of Ingredients 9

6 tablespoons dry white wine
1 teaspoon white wine vinegar
1 lemon, juice and zest of, reserved for garnish
3 ounces unsalted butter, chilled and cubed
fresh ground black pepper
1 teaspoon olive oil
4 1/2 ounces button mushrooms
7 ounces jumbo shrimp, cooked
4 ounces asparagus tips, cooked

Steps:

  • Place the wine and vinegar in a small saucepan over a moderate heat and reduce to 2 tablespoons. Add the lemon juice.
  • Gradually whisk in the butter over a low heat, one cube at a time until slightly thickened and glossy.
  • Remove from the heat, add seasoning to taste, then set to one side.
  • Heat the oil, add the mushrooms and cook for 4-5 minutes, stirring occasionally until golden. Add the shrimp and asparagus, heat through and transfer to a warmed serving plate.
  • Serve straight away with the warm lemon butter sauce poured over.

Nutrition Facts : Calories 249.1, Fat 19.4, SaturatedFat 11.3, Cholesterol 121.1, Sodium 79.3, Carbohydrate 4.3, Fiber 1, Sugar 1.6, Protein 12

CAVATELLI WITH ASPARAGUS, LEMON AND FRESH RICOTTA



Cavatelli with Asparagus, Lemon and Fresh Ricotta image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

One 1-pound bunch asparagus, tough ends trimmed and reserved, spears sliced on a bias into 2-inch pieces
Kosher salt and freshly cracked black pepper
1 cup (8 ounces) fresh full-fat ricotta, drained (see Cook's Note)
2 tablespoons freshly grated Parmesan, plus more for serving
2 tablespoons lemon juice plus zest of 1/2 lemon (plus more zest for garnish)
1 pound fresh or frozen cavatelli
3 tablespoons olive oil
3 cloves garlic
Grated Pecorino-Romano, for garnish
Fresh basil, for garnish

Steps:

  • Place the woody stems from the asparagus in a food processor. Process until smooth. Transfer the pureed asparagus to a fine-mesh strainer set over a small bowl. Let the juices drain, 5 to 10 minutes, pressing down lightly on the puree with a wooden spoon occasionally. Reserve the juice and discard the pulp.
  • Bring a large pot of generously salted water to a boil.
  • Meanwhile, in a large bowl, whisk the ricotta, Parmesan and 1 tablespoon lemon juice with some salt and pepper. Add the lemon zest and set aside.
  • Once the water has boiled, add the cavatelli and cook according to the package instructions until al dente.
  • Meanwhile, add the olive oil to a large skillet over medium heat. Add the garlic and cook until lightly golden, about 2 minutes. Remove the garlic, then add the sliced asparagus and saute until tender, 3 to 5 minutes. Drain the cavatelli directly into the skillet with the asparagus. Add about half of the asparagus juice and allow to simmer for 1 minute. Add the remaining asparagus juice and the remaining tablespoon lemon juice and cook until the pasta is glossy, about 1 minute. Transfer to a bowl and garnish with Pecorino-Romano, lemon zest, dollops of the whipped ricotta, basil and black pepper.

ROAST LEMON BUTTER SHRIMP



Roast Lemon Butter Shrimp image

This baked shrimp is a quick and easy weeknight meal that has lots of fantastic flavor! -Anne Ormond, Dover, New Hampshire

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

6 tablespoons unsalted butter, cubed
1/4 cup Worcestershire sauce
2 garlic cloves, minced
3 tablespoons lemon juice
1 fresh rosemary sprig
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound uncooked shrimp (26-30 per pound), peeled and deveined, tails removed
1 package (8-1/2 ounces) ready-to-serve jasmine rice
3 tablespoons heavy whipping cream
Hot pepper sauce, optional

Steps:

  • Preheat oven to 400°. Place the first 7 ingredients in a 13x9-in. baking dish. Place dish in oven until butter is melted, 3-5 minutes. Add shrimp. Bake, uncovered, until shrimp turn pink, 12-15 minutes, stirring halfway through cooking. Meanwhile, cook rice according to package directions., Discard rosemary; stir in cream. Serve shrimp mixture with rice and, if desired, hot pepper sauce.

Nutrition Facts : Calories 431 calories, Fat 24g fat (14g saturated fat), Cholesterol 196mg cholesterol, Sodium 607mg sodium, Carbohydrate 32g carbohydrate (2g sugars, Fiber 1g fiber), Protein 22g protein.

LEMONY SALMON AND ASPARAGUS SALAD



Lemony Salmon and Asparagus Salad image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

1 bunch thick asparagus, ends trimmed and tough outer skin peeled off
2 cups snow peas, thinly sliced
1 cup fresh mint leaves, roughly chopped, plus whole leaves, for serving
1/2 cup roasted pistachios, chopped
1/4 cup crumbled feta
1 lemon, zested and juiced
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Four 6-ounce salmon fillets, skin off
1 tablespoon lemon pepper
Fried Eggs, recipe follows, for serving
Balsamic glaze, for drizzling
Oil, for frying
4 large eggs

Steps:

  • Using a sharp peeler, peel the asparagus into ribbons and add to a large bowl. Add the snow peas, mint, pistachios, feta, lemon juice and zest, 2 tablespoons of the olive oil and a sprinkle of salt and pepper and toss gently. Set aside.
  • Heat a large nonstick pan over a medium heat. Add the remaining 1 tablespoon olive oil. Season the salmon fillets on both sides with the lemon pepper. Cook the salmon until golden brown, about 3 minutes. Flip the salmon and cook to desired doneness, about another 2 to 4 minutes, depending on thickness of your fillets.
  • Serve family style, placing the salad on a platter with the salmon on top. Place the Fried Eggs over the salmon and garnish with balsamic glaze and mint leaves. Or serve individual portions on 4 plates.
  • Heat some oil in a nonstick skillet over medium heat. There should be just enough oil to cover the edges of the eggs when they are cracked into the skillet.
  • Once the oil is mildly hot, crack in the eggs one at a time. Cook until the eggs begin to turn white, then use a small spoon to carefully spoon the hot oil over only the whites of the eggs (avoiding the yolks). This will help the whites cook slowly so the tops will set but still look pretty. Important: Don't spoon any oil over the yolks yet! Only spoon oil over the whites for now to prevent the eggs from turning cloudy.
  • After a minute or two of cooking, once the whites are set and not jiggly or loose, carefully spoon the oil over the yolks. Continue spooning the oil over the eggs until they appear to be done to your liking.
  • Remove the eggs from the skillet with a slotted spatula, then drain them briefly on a paper towel before serving.

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