Spring Stir-Fry
Yield: 4 servings
1 half stick (4 tablespoons) Land
O Lakes Butter with Olive Oil &
Sea Salt, divided
3 cloves garlic, minced
1 pound whole jumbo 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.
Sque