Lemony Shrimp and Asparagus

14 oz cooked, peeled, deveined shrimp
1 pound asparagus, cut into 2" pieces
1 medium green bell pepper, in strips
2 cloves garlic, minced
3/4 cup water
4 t. cornstarch
1 T light soy sauce
1 t grated lemon peel
1 T lemon juice

Thaw shrimp. In a steamer, steam asparagus for 3 minutes, then add pepper and steam for another 2 minutes. Meanwhile, in large saucepan, mix water, soy sauce, juice, lemon peel, garlic, and cornstarch. (This sauce comes out very thin. You may want to add more cornstarch.) Add shrimp to liquid mixture and heat through. Boil just until liquid is clear. Add asparagus and pepper.

This made 36 ounces total, including sauce, or 4 9 ounce servings.

Number of Servings: 4

Recipe submitted by SparkPeople user CERISSA.