Shrimp with Asparagus and Tomatoes

Ingredients

Contains: shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

• ⅓ cups Chicken Broth, Low-Sodium
• 1 teaspoon Garlic, Minced
• 1 pound Asparagus, Cut Into Chunks
• 1 pound Shrimp, Peeled And Deveined
• 1 cup Cherry Tomatoes
• 1 pinch Red Pepper Flakes
• ½ whole Lemon, Juiced
• 1 cup Brown Rice, Cooked

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Warm the cooked brown rice in a covered pan with a splash of water over low heat for about 3 minutes, then keep it covered and warm.

2. Pour the low-sodium chicken broth into a large skillet over medium-high heat. Add the asparagus chunks and cook 3 minutes, stirring, until bright green and just tender.

3. Add the minced garlic and red pepper flakes and stir for about 30 seconds until fragrant.

4. Add the cherry tomatoes and cook 2 minutes, stirring gently, until the skins just begin to split.

5. Add the shrimp in a single layer and cook 2 to 3 minutes, turning once, until opaque and the thickest part reaches 145°F (63°C).

6. Remove the skillet from the heat, stir in the lemon juice, and spoon the shrimp and vegetables over the warm rice.