Gingered shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large Shrimp, Shelled & |
| 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 |
| Nonstick Vegetable Oil | ||
| Spray | ||
| 1 | tablespoon | Oriental Sesame Oil |
| 1½ | pounds | Asparagus, Peeled & Cut |
| Into 2 Inch. Pieces | ||
| 2 | Green Onions, Cut Into | |
| Match-Stick Julienne | ||
| 1½ | cup | Long-Grain Rice Cooked |
| Orange Peel Julienne | ||
Directions
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.