VOTE AT THESE COOKING WEB RINGS
SHRIMP & ASPARAGUS
INGREDIENTS:
 | 1 1/2 LB large shrimp, peeled & de-veined |
| 3 scallions, minced using both white & green parts |
| 3 Tbsp soy sauce |
| 1/4 cup rice wine, divided (or use dry vermouth) |
| 2 Tbsp sesame oil, divided |
| 1 tsp fresh ginger root, peeled & minced |
| 1/2 tsp garlic, minced |
| 2 Tbsp brown sugar, firmly packed |
| 1 tsp grated orange peel |
| 1 tsp grated lemon peel |
| 3/4 cup chicken broth, divided |
| 1 1/2 LB asparagus, cut into 2" pieces |
| 1 tsp cornstarch |
| 3 scallions, julienne |
DIRECTIONS: Marinate the shrimp for 3 hours with the minced scallions, soy sauce, 1/8 cup rice wine, 1 tsp sesame oil, ginger, garlic, brown sugar, orange & lemon zest. Stir during marinating process. In a large sauté pan, heat remaining sesame oil over high heat. When hot add the shrimp & the marinade to the pan & cook until the shrimp are pink. Remove shrimp & set aside. Add 1/2 cup of broth & asparagus to the pan & cook over medium low heat, cover & cook until the asparagus are tender crisp. Combine, in a separate bowl, 1/4 cup of chicken broth, 2 Tbsp of rice wine & corn starch, mix thoroughly. When the asparagus is tender add the cornstarch mixture & reserved shrimp to the pan & stir until slightly thickened & translucent. Stir in julienne scallions & serve.
SERVINGS: 8 TIME: 25 min (cook)
SHRIMP & ASPARAGUS