Recipe by AMYSTEPHEN
"If you don't love asparagus, this will bring you into the fold. It's fantastic."
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asparagus, trimmed and cut into 1 inch pieces
fresh shrimp, peeled, deveined and cut in half lengthwise
chopped fresh ginger root
salt to taste
Amy, great one! I also would like to pass on my changes to this recipe. The best recipe and steps stay intack.
* Replaced veg oil with olive oil
* Used 1 tsp of grated ginger root
* Replaced sherry with 1 1/2 cups dry white wine
* Added 5 small shallots (chopped)
* Added 4 garlic cloves (chopped)
* Added 1 tsp red crushed pepper
* Added 1/4 tsp cayanne
* Added 1 tsp course blk pepper
* Added 2 dried chili peppers
1. Cook aspargus as stated
2. heated oil as stated. add red crushed pepper, dried chili peppers, shallots, garlic, and cayanne. saute still garlic softens, 2 min. till garlic is soft.
3. Stir in soy sauce, ginger and sugar. Add wine, bring to simmer, add shrimp and saute as stated.
4. Stir in asparagus as stated and salt to taste.
5. I served this over 2 lbs of penne pasta. This a pasta lovers dish as there isn't alot sauce but enough to coat the pasta. so if you like tons of sauce this won't be for you.
This was a great start to what could become a stellar Asian dish! I agree with other reviewers, skip the added water, it only minimizes the flavor. We automatically added 2-3 cloves of garlic and 1 cup of mushrooms (YUM!). After taste-testing, would add 2 tsp. of hosin sauce & 1/2 tsp chili-garlic paste before serving. Those additions make this dish out-of-this-world!!
WOWWIE! I've made this twice in the last two days and I'm still not sick of it! I made this into a main course meal by adding linguine noodles. What I did was boil the noodles and spears together, then I threw in all the ingredients in a skillet (minus the water since it dilutes the flavor). I also doubled the garlic, used low sodium soysauce and added red pepper flakes for a kick. Let it simmer for about 5-10 mins and you got yourself an asian inspired meal!
very tasty...I used ground ginger (3 tsp) as a substitute for the fresh ginger root...the sauce tasted like a Chinese peanut sauce...will use again
This recipe was FABULOUS, but I did alter it just a bit:
first, 2 cloves of garlic are a must, and adding a couple teaspoons or so of sesame oil with the vegetable oil adds great flavor. And finally, it makes a great dinner if on the side you cook a pot of Chinese noodles or udon noodles. Just add finished dish to the noodles! The family loves it!
This was excellent. The ginger gives it just the right flavor. I made a simple linguini with butter and parm. cheese side dish to compliment.
As other viewers noted, it needed a bit of spice. But I gave it 3 stars because of the combination of flavors and a good foundation. The first time I made this I followed the recipe (except that I STEAMED the asparagus) The next time, I tweaked it quite a bit and it turned out great -- plus I like to make things easier. I added 1 Tbsp butter to the olive oil, added minced garlic, then the fresh asparagus, trimmed and cut (not pre-cooked), then took a shortcut and added 1/3c of Kikoman Roasted Garlic Teryaki sauce, threw in the shrimp & covered for a couple minutes until they turned pink. Sprinkled cornstarch right into the liquid in the pan for a sauce. Then making it even easier, popped in Uncle Ben's Roasted Garlic Wild Rice pouch in the microwave and Voila!
This was good; I think next time I'll double the sauce ingredients and/or cook the asparagus in some chicken broth to see if it increases the flavor. Also, I'll probably add some garlic like another reviewer suggested, but it was very easy and tasty over jasmine rice. Thank you!
* Percent Daily Values are based on a 2,000 calorie diet.
Jumbo Shrimp and Asparagus
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 107
** Calories from Fat: 47
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