"It's the company, not the cooking, that makes the meal!" ~Perilee 
(Hattie Big Sky by Kirby Larson)

Sunday, January 30, 2011

Stir-fried Shrimp and Asparagus in Lemon Sauce

We all love asparagus at our home. The past several weeks we have gotten a pound of asparagus in our bountiful baskets. Every time I ask my kids what do you guys think I should make for dinner. Quin always responds quickly with a cheer SHRIMP! I have tried to tell him that we save shrimp for special occasion dinners because they can be expensive. He accepts this but it hasn't stopped him from putting in this request each time I inquire for a dinner suggestion. So for no special reason other than I needed an idea for dinner, we had all the ingredients for this stir-fry, and it was quick! What more could I ask for!! Call it a special occasion and get cook'n! (Reference: The Best Light Recipe cook book p.285)

Stir-Fried Shrimp and Asparagus in lemon Sauce
Serves 4-5
Let the Shrimp marinate as you make the sauce and prepare the vegetables.

1 lb. shrimp, peeled and deveined
2 teaspoons low-sodium soy sauce
2 teaspoons dry sherry (I use the Sherry cooking whine found by the vinegars in the store)
3 medium cloves garlic, minced or pressed
1 Tablespoon grated fresh ginger
3 Scallions, white parts minced and green parts cut into 1/4-inch lengths (1/4 cup sweet onions minced)
5 teaspoons peanut or vegetable oil
1 lb asparagus, tough ends removed, sliced on the bias into 2-inch lengths
2 carrots, peeled and cut into 2-inch matchsticks

Toss the shrimp with the soy sauce and sherry in a medium bowl. In a small bowl, combine garlic, ginger, scallion whites, and 2 teaspoons of the oil.

Heat 1 more teaspoon oil in a 12-inch non-stick skillet over high heat until just smoking. Add the shrimp and coo, stirring occasionally until curled and bight pink, about 1 1/2 minutes. Transfer the shrimp to a clean bowl.

Add 1 more teaspoon oil to the pan return to high heat until shimmering, Add the asparagus and cook, stirring occasionally, until crisp-tender, 2 to 3 minutes. Transfer the asparagus to a clean bowl. Add the remaining teaspoon oil and carrots to the pan and cook, stirring occasionally, until crisp-tender, about 2 minutes. REturn the asparagus to the pan.

Clear the center of the pan and add the garlic mixture. Cook, mashing the garlic mixture into the pan with the back of a spatula, until fragrant, about 45 seconds. Stir the garlic mixture into vegetables. Add the scallion greens and shrimp and toss to combine. Whisk the sauce to combine, then add it to the pan and bring to a simmer. Remove the pan from the heat and toss until the all the ingredients are well coated with sauce and sizzling hot. Season with salt and pepper to taste and serve immediately.


Makes enough for 1 stir-fry recipe
The flavors in this sauce are mild and work especially well with shrimp.

6 Tablespoons low-sodium chicken broth
1/4 cup juice from 2 lemons
1/4 cup dry sherry
2 Tablespoons low-sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1/4 teaspoon ground black pepper

Combine all the ingredients in a small bowl.

No comments: