Gingered shrimp

Yield: 4 servings

Measure Ingredient
1 pounds Large Shrimp, Shelled &
\N \N Deveined
2 larges Green Onions Minced
2 tablespoons Soy Sauce
2 tablespoons Mirin (Syrupy Rice Wine)
1 tablespoon Oriental Sesame Oil
½ teaspoon Hot Chili Oil
½ teaspoon Finely Grated Orange Peel
¼ teaspoon Finely Grated Lemon Peel
¾ cup Chicken Broth
2 tablespoons Dry Sherry OR Port
1 teaspoon Cornstarch
\N \N Nonstick Vegetable Oil
\N \N Spray
1 tablespoon Oriental Sesame Oil
1½ pounds Asparagus, Peeled & Cut
\N \N Into 2 Inch. Pieces
2 \N Green Onions, Cut Into
\N \N Match-Stick Julienne
1½ cup Long-Grain Rice Cooked
\N \N Orange Peel Julienne

Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix ½ C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T.

Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.

Add Asparagus & Remaining ¼ C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.

Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately.

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