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Stir-Fried Shrimp and Asparagus




Source of Recipe


CF--Lori


2 lb (1 kg) large shrimp (prawns), shelled, with tail segments intact, and deveined
1 teaspoon sea salt
1 teaspoon Asian sesame oil
1 tablespoon tamari or light soy sauce
1 bunch asparagus, ends trimmed and stalks peeled if stalks are thick and woody
2 tablespoons peanut or canola oil
2 cloves garlic minced
1 tablespoon peeled and minced fresh ginger
1 green (spring) onion, including tender green parts, cut on the diagonal into 1-inch (2.5 cm)
2 tablespoons Chinese rice wine or dry sherry
Fresh cilantro (fresh coriander) leaves for garnish
Steamed white rice for serving

Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil, and soy sauce. Toss to coat. Cut the asparagus on the diagonal into pieces about 2 inches (5 cm long).

In a large wok or sauté pan over medium-high heat, heat the peanut oil until the oil shimmers. Swirl the pan to coat evenly with the oil. Add the garlic, ginger, and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon or a skimmer, transfer the shrimp to a bowl.

Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute. Add the green onion and wine. Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes. Return the shrimp to the pan and toss and stir just until heated through, about 1 minute. Pour into a shallow bowl and garnish with cilantro leaves. Serve immediately, with the steamed rice.

Makes 4 main-course servings.

Source: Williams-Sonoma SEAFOOD, copyright 2005

Lori