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Shrimp & Asparagus w Ginger-Sesame Sauce




Source of Recipe


Source: Cooking Light magazine


List of Ingredients




For the Marinated Shrimp:

1/4 cup dry white wine

2 tablespoons chopped fresh parsley

2 tablespoons low-sodium soy sauce

2 teaspoons minced peeled fresh ginger

2 teaspoons dark sesame oil

1/4 teaspoon salt

2 garlic cloves, minced

Dash of black pepper

1 1/2 pounds medium shrimp, peeled and deveined


Remaining Ingredients:

2 teaspoons vegetable oil

2 cups (2-inch) diagonally sliced asparagus

1 1/2 cups sliced shiitake mushroom caps (about 2 [3.5-ounce] packages)

1 1/2 cups sliced button mushrooms

1/4 cup water

2 teaspoons cornstarch

3 cups hot cooked long-grain rice

1 tablespoon sesame seeds



Recipe



TO PREPARE THE 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.