If You Like Lemon, Lemon Shrimp

I really like lemon, from lemonade to lemon meringue pie and everything in-between. Lemon with shrimp is a perfect marriage of tastes. Normally when I have shrimp I add lemon juice to the pan, which does give you some lemon flavour. Over the years I have tried adding lemon in marinades, the zest in the pan, and squeezing lemon at the table. All added to the lemon flavour but not enough to make me completely happy.

So over the weekend I was thinking again how I could punch up the lemon flavour. After a number of different ideas I end up with the lemon sauce I make when I make asian lemon chicken. The more I thought about it today I realized it would be to thick and would mask the shrimp flavour. Sometimes my changing my mind at the last minute ends up with a great meal. No making a separate sauce just add some cornstarch to lemon juice and put it in the pan. So if you like lemon this is the perfect thing with shrimp. The thin sauce with the great lemon flavour is also perfect with the rice. Since I was the only one eating it, my wife had chicken, this is a recipe for one.

1 package if 16-20 count peeled and deveined shrimp

4 cloves garlic chopped

3 green onions chopped

salt and pepper to taste

2 tablespoons butter

1/4 cup lemon juice

1/2 teaspoon cornstarch

Preheat a frying pan with the butter on medium heat. Add the shrimp in one layer and sprinkle the garlic in. Cook for 3 minutes and then turn shrimp over and add the green onions, salt, and pepper. Mix the lemon juice and cornstarch together. After the shrimp has cooked for another 3 minutes add the lemon juice and mix. Reduce the heat the low and cook for another 2 minutes mixing occasionally and serve.

About Graham Stewart

This is me on a bad day.
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