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Gingered shrimp
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1
| lbs | Large Shrimp, Shelled & | | | Deveined | | 2
| large | Green Onions Minced | | 2
| tbsp | Soy Sauce | | 2
| tbsp | Mirin (Syrupy Rice Wine) | | 1
| tbsp | Oriental Sesame Oil | | 1/2
| tsp | Hot Chili Oil | | 1/2
| tsp | Finely Grated Orange Peel | | 1/4
| tsp | Finely Grated Lemon Peel | | 3/4
| cup | Chicken Broth | | 2
| tbsp | Dry Sherry OR Port | | 1
| tsp | Cornstarch | | | Nonstick Vegetable Oil | | | Spray | | 1
| tbsp | Oriental Sesame Oil | | 1 1/2
| lbs | Asparagus, Peeled & Cut | | | Into 2 Inch. Pieces | | 2
| | Green Onions, Cut Into | | | Match-Stick Julienne | | 1 1/2
| cup | Long-Grain Rice Cooked | | | Orange Peel Julienne |
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Procedures:
| 1 | Mix first 1o ingredients in medium bowl. | | 2 | Cover & refrigerate 2 or 3 hours, turning occasionally. | | 3 | Mix ?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 ?c. broth to skilet. | | 8 | Reduce 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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