simple treats of the sea made delicious
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Serve this and your family will think you ordered Chinese takeout! It is just as good as anything you have tried from the Chinese restaurant, and perhaps even better since you are making it yourself and the ingredients are pure and fresh. The recipe does not take long to prepare so as long as you have all the necessary ingredients you can throw this together when you get home from work.

The recipe calls for Asian marinade sauce but if you are unable to find a thick, sweet soy type sauce like Soy Vey or Trader Joe’s Soyaki, you can make your own by whisking ½ cup of soy sauce with the juice of a lime, 2 minced garlic cloves, a teaspoon of grated fresh ginger, 2 tablespoons of white vinegar, a tablespoon of sesame oil and a dash of red pepper flakes. This will keep in the refrigerator for a few days, which is handy since you only need ¼ cup for the recipe, unless you are going to double it.

The other ingredients include shrimp, garlic, asparagus, and sesame seeds. A pinch of red pepper flakes adds a little spice, but be careful how much you add, since a little goes a long way.

How to Make Shrimp Stir Fry
Summary: Choose a simple shrimp stir-fry if you want a quick and easy dinner. Garlic and sesame seeds add Asian touches while jasmine rice and asparagus are lovely in the dish.
Author:
Cuisine: Chinese
Recipe type: Entree
Serves: 2
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 lb thawed, tail-on, shelled shrimp
  • 2 finely sliced garlic cloves
  • 1 bunch asparagus
  • ¼ cup Asian marinade sauce
  • 2 tablespoons sesame seeds
  • Dash red pepper flakes
  • Vegetable oil or peanut oil, for cooking
  • 2 portions hot cooked jasmine rice, to serve
Instructions
  1. Trim the woody ends off the asparagus and cut it into 2 inch pieces.
  2. Put it in a glass bowl with a splash of water.
  3. Microwave on high for 1 minute, then drain.
  4. Heat a few tablespoons of oil in a skillet and sauté the garlic until fragrant.
  5. Add the asparagus and a few red pepper flakes.
  6. Stir fry for 3 minutes.
  7. Remove the garlic and asparagus to a plate and set to one side.
  8. Add some more oil and sauté the shrimp for 3 minutes or until pink.
  9. Add the asparagus and garlic back into the pan and sprinkle with sesame seeds.
  10. Stir in the sauce and turn the heat down to low.
  11. Simmer for a minute, and then serve over jasmine rice.

Photo Description:

The crisp-tender crunch of asparagus and the juicy tenderness of shrimp go together beautifully. Not only do they look good together, as you can see from the picture, but the flavor of these two combined is just amazing. Serve this on a bed of white rice or the more delicate jasmine rice, and you have a tasty Asian meal. The sauce for this dish is made with your favorite Asian marinade, as well as garlic, red pepper flakes and more, to enhance the oriental flavors. This is a very simple dish to prepare and it is also a healthy meal.

 


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Christine Szalay-Kudra


Hi, my name is Christine. I am happy you are visiting today. Food is very important to everyone, and in this family we love to eat all kinds of dishes from meat and chicken to international cuisine, crockpot creations and more. Seafood is something we also love, and I love the fact it is nutritious as well as very tasty.


Everyone knows 'the big three' which are cod, tuna and salmon, but sometimes it is fun to try different types of fish, such as perch, trout, monkfish, or even shellfish like mussels or clams. There are seafood recipes for every season and occasion, those served chilled for a refreshing burst of flavor, and those served hot in stew or soup form.


Choose from crispy fried fish, tender pan-fried or poached cuts, or what about a seafood medley boasting the most wonderful flavors of the sea, lake or river? Seafood can be served as part of a salad or savory dish, or it can be served as an appetizer or snack. Bacon-wrapped scallops, anyone? You will find a comprehensive collection of wonderful seafood recipes right here, for your inspiration and enjoyment.


Thanks for visiting,


Christine