Side Pannel
Gingered Shrimp
Ingredients List
- 1 lb Large Shrimp, Shelled &
- Deveined
- 2 lg Green Onions Minced
- 2 tb Soy Sauce
- 2 tb Mirin (Syrupy Rice Wine)
- 1 tb Oriental Sesame Oil
- 1/2 ts Hot Chili Oil
- 1/2 ts Finely Grated Orange Peel
- 1/4 ts Finely Grated Lemon Peel
- 3/4 c Chicken Broth
- 2 tb Dry Sherry OR Port
- 1 ts Cornstarch
- Nonstick Vegetable Oil
- Spray
- 1 tb Oriental Sesame Oil
- 1 1/2 lb Asparagus, Peeled & Cut
- Into 2 Inch. Pieces
- 2 Green Onions, Cut Into
- Match-Stick Julienne
- 1 1/2 c Long-Grain Rice Cooked
- Orange Peel Julienne
Directions
Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours,
Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl.
Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat
Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn
Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To
Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir
Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With
Orange Peel Julienne And Serve Immediately.
Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl.
Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat
Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn
Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To
Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir
Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With
Orange Peel Julienne And Serve Immediately.
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