Shrimp with Asparagus and Almonds

Cookbook

Shrimp with Asparagus and Almonds

Makes 4 servings
Shrimp with Asparagus and Almonds

From the Cantonese shrimp lexicon, here is a fast stir-fry that celebrates the delicious pairing of asparagus and shrimp. If your asparagus is on the thick side (over 1/2 inch), cut it lengthwise in half before cutting crosswise into lengths; that way it will cook in the allotted time.

1/2 cup chicken broth, preferably home-made,
or low-sodium canned broth
2 tablespoons soy sauce
1 tablespoon dry sherry
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 teaspoons cornstarch
1/2 cup slivered almonds
2 tablespoons vegetable oil
3 scallions, white and green parts, chopped
2 teaspoons minced fresh ginger
1 pound thin asparagus, spears trimmed
and cut into 1/2 inch lengths
1-1/2 pounds medium shrimp, peeled and deveined

In a medium bowl, mix the broth, soy sauce, sherry, sugar, salt, and pepper. Add the cornstarch and stir to dissolve. Set aside.

Heat a large (12 inch) nonstick skillet over medium-high heat.

Add the almonds and toast, stirring occasionally, until lightly browned, 2 to 3 minutes. Transfer to a plate and set aside.

Heat the same skillet over medium-high heat, add the oil, and swirl to coat the inside of the skillet with the oil. Add the scallions and ginger and stir-fry until fragrant, about 30 seconds. Add the asparagus and stir-fry for 1 minute. Stir in the shrimp and cover. Cook until the shrimps are pink and firm, about 2 minutes. Add the soy sauce mixture, bring to a boil, and cook until thickened, about 30 seconds. Sprinkle with the toasted almonds. Serve immediately.

From:
Simply Shrimp:
101 Recipes for Everybody's Favorite Seafood
By Rick Rodgers
Chronicle Books
Paperback, $17.95
ISBN: 0-8118-1967-1
Recipe Reprinted by permission.