by monkeymom
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my 34 recipes »
monkeymom's Notes:
Expand1 pound shrimp (16/20 size at least) Ask a question about this ingredient
1 tablespoon cooking wine Ask a question about this ingredient
1 tablespoon cornstarch Ask a question about this ingredient
1-2 teaspoon salt Ask a question about this ingredient
1/2-1 teaspoon sugar Ask a question about this ingredient
3-4 tablespoons Vegetable oil Ask a question about this ingredient
6 gloves garlic, sliced Ask a question about this ingredient
15 asparagus spears, ends trimmed Ask a question about this ingredient
Remove the shrimp’s shell. With a small sharp knife slice into shrimp’s back and cut a little deeper than half way through. Devein right away. Rinse in the water, drain, pat dry with paper towel.
Ask a question about this stepMarinate with cooking wine, 1 tsp salt, ½ tsp sugar and corn starch. Leave it in the refrigerator at least 20 minutes or longer.
Ask a question about this stepHeat a large pan (that has a cover) on high heat. Add vegetable oil and allow to heat for 1-2 minutes. Add sliced garlic and stir fry for about 1 minute to flavor the oil. Remove the garlic when slightly browned, but not burned (you can save it and serve it later if you want to).
Ask a question about this stepAdd the shrimp and stir fry about 3-4 minutes. Add ¼ cup of water and cover for 1-2 minutes to allow shrimp to steam slightly. Take out the shrimp with a slotted turner or spoon before it is overcooked. Leave the extra oil & natural sauce in the pot.
Ask a question about this stepSauté the asparagus (or any green vegetables, such as sliced celery or broccoli) in this left-over oil and sauce. Add 1/4 cup of water, 1/2 tsp Salt & ¼ tsp Sugar. Cover the pot, steam cooked 2-3 minutes in medium temperature until the veggies are done. Don’t overcook to keep them green and nutritious. Uncover. You can either evaporate remaining liquid or keep it as a sauce. Remove from pan. You can serve with the natural sauce or remove if too oily.
Ask a question about this stepServe the shrimp and vegetables together. Enjoy!
Ask a question about this stepOptions: add little white pepper or hot pepper/sauce if desired. You can also add some fresh tomato or tomato sauce to ½ of the shrimp to make ying-yang shrimp.
Ask a question about this stepAlso, I used about 1/2 cup white wine in the intial marinade, and used that for most of the liquid. I added maybe 1/4 cup water. The sauce was very good.
So excited that you tried it! I'll tell my mom-in-law...she'll be interested in the variation!
Simple garlic, shrimp and asparagus combinations made this gourmet dish special! I also noticed the "creative" way of saute the shrimps / vegetables by partially steamed-cooked them with less oil - a healthier method to stir-fry (saute). Thanks for your mom's "top secret formula".
You can definitely adjust the level of oil to suite your taste and diet. I think it also helps with keeping the shrimp tender. :)
Man! I wanna come eat @ your house! Is that a wok in the pic?
I'd love to have you over! The pictures are actually at my mom-in-law's house. She and my dad-in-law took the pics to post. It is sort of a deep flat bottomed pan I believe. I've seen her make it in a regular nonstick skillet, which is what I used as well.
Asparagus and shrimp? I am sold. I love the simplicity and brevity of ingredients. Well done again monkeymom!
Oh, I wish I could take credit for it but it is my mother-in-law's recipe. It is really my favorite dish of hers!
This looks awesome. One of my favorite restaurant dishes this time of year when asparagus comes into season here.
Steven is the author of the best-selling Barbecue Bible and the host of two grilling TV shows: The Primal Grill and Barbecue University.
I made this tonight with prawns. I added a pat of butter and a squeeze of lime to the natural sauce at the end and cooked for just a bit while stirring. The prawns added a little natural sweetness and I like their texture. It was really good. Light and satisfying. I really like this recipe! I also added a little salt and a dried pepper blend.