Gingered shrimp
Gingered shrimp ingredients
- 1 lb Large Shrimp, Shelled &
- Deveined
- 2 large Green onions, minced
- 2 T soy sauce
- 2 T Mirin (Syrupy Rice Wine)
- 1 T Oriental sesame oil
- 1⁄2 t Hot chili oil
- 1⁄2 t Finely grated orange peel
- 1⁄4 t Finely grated lemon peel
- 3⁄4 c chicken broth
- 2 T Dry Sherry OR Port
- 1 t Cornstarch
- Nonstick Vegetable Oil
- Spray
- 1 T Oriental sesame oil
- 1 1⁄2 lb Asparagus, Peeled & Cut
- Into 2 Inch. Pieces
- 2 Green onions, cut into
- Match-Stick Julienne
- 1 1⁄2 c Long-Grain Rice Cooked
- Orange Peel Julienne
Cooking Gingered shrimp
1. Mixi first 1o ingredients in medium bowl.
2. Cover & refrigerate 2 or 3 hours, turning occasionally.
3. Mix ½ c. broth, sherry & cornstarch in small bowl.
4. Coat heavy large skilled with spray generously.
5. Add 1 t. sesame oil & heat over high heat.
6. Add shirmp with marinade & stir fry until shrimp just turn pink, about 2 min. transfer shrimp to bowl, using slottedspoon.
7. Add asparagus & remaining ¼ c. broth to skilet.
8. Reducei heat to medium-low.
9. Cover & cook until asparagus are crisp-tender, about 5 min. stir cornstarch mixture & add to skillet.
10. Return shrimp to skillet& stir until sauce turns translucent, about 2 min. mix in green onion julienne.
11. Mound rice in deep platter.
12. Ladle shrimp mixture over.
13. Granish with orange peel julienne and serve immediately.
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