Another recipe adapted from The Williams Sonoma Cookbook.
|It's a go-to book The Williams-Sonoma Cookbook: The Essential Recipe Collection for Today's Home Cook|
I sized the recipe down for two and made a few tweaks to accommodate my mild Midwestern palate :)
To serve two, you will need:
1 pound of shrimp (buy it already de-veined and peeled)
1 smaller bunch of asparagus with the ends trimmed and cut into one inch pieces
1 tablespoon vegetable oil
1/2 tsp salt
1/2 tsp sesame oil
1 and 1/2 tsp soy sauce
1 tablespoon finely chopped ginger
1 green onion, cut into small pieces
1 tablespoon cooking sherry
Heat the vegetable oil in a frying pan over medium high heat.
Add the ginger and the shrimp to the pan and cook until the shrimp is pink on both sides. Remove the shrimp.
Add the asparagus. Once the asparagus is bright green, add the sherry and green onion and cook for another couple of minutes.
Add the shrimp back to the pan and toss them together. Cover and heat until the asparagus is tender. Serve over steamed rice.