SHR: Shrimp with Ginger-Sesame Sauce
Source of Recipe
Cooking Light Magazine, 4/00
* Exported from MasterCook *
Shrimp & Asparagus w/Ginger-Sesame Sauce
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Seafood, Wine
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
FOR MARINATED SHRIMP:
1/4 cup dry white wine
2 tablespoons fresh parsley -- chopped
2 tablespoons low-sodium soy sauce
2 teaspoons fresh ginger -- minced and peeled
2 teaspoons dark sesame oil
1/4 teaspoon salt
2 garlic cloves -- minced
1 dash black pepper
1 1/2 pounds medium shrimp -- peeled and deveined
REMAINING INGREDIENTS:
2 teaspoons vegetable oil
2 cups diagonally sliced asparagus -- (2-inch)
1 1/2 cups shiitake mushroom caps (about two 3.5-oz
-- pkgs) -- sliced
1 1/2 cups button mushrooms -- sliced
1/4 cup water
2 teaspoons cornstarch
3 cups long-grain rice -- cooked and hot
1 tablespoon sesame seeds
TO PREPARE MARINATED SHRIMP: Combine first 9 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour. Remove shrimp from bag, reserving marinade.
Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and mushrooms; saute 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done.
Combine reserved marinade, water, and cornstarch in a small bowl. Add to skillet. Bring to a boil, and cook for 1 minute, stirring constantly. Serve over rice. Sprinkle with sesame seeds.
Facts per Serving:
Calories 409, fat 8 g, carbohydrates 47 g, cholesterol 194 mg, sodium 537 mg, protein 32 g, fiber 3 g
Judi's note: It is best to throw out the marinade after marinating shrimp and make up a fresh batch. Proceed with the recipe as directed to finish off dish. You can use dry sherry instead of the white wine if you prefer.
Source:
"Cooking Light Magazine, 4/00"
S(Master-Cook format by):
"Judi Mae Phelps (judimae@earthlink.net)"
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