Categories: Asian, Cooking Light, Main Dish, Shrimp

Ingredients

• Marinated Shrimp
• 1/4 cup dry white wine
• 2 tablespoons chopped fresh parsley
• 2 tablespoons low sodium soy sauce
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons dark sesame oil
• 1/4 teaspoon salt
• 2 garlic cloves , minced
• black pepper , to taste
• 1 1/2 lbs medium shrimp , peeled and deveined
• Remaining Ingredients
• 2 teaspoons vegetable oil
• 2 cups diagonally sliced asparagus (2-inch slices)
• 1 1/2 cups sliced shiitake mushroom caps
• 1 1/2 cups sliced button mushrooms
• 1/4 cup water
• 2 teaspoons cornstarch
• 3 cups hot cooked long-grain rice
• 1 tablespoon sesame seed

Directions

1. For the shrimp: combine the first 9 ingredients in a large zip-lock heavy duty plastic bag; seal the bag and marinate in the frig for 1 hour.

2. Remove shrimp from the bag and reserve the marinade.

3. Heat the oil in a large nonstick skillet over medium-high heat.

4. Add in the asparagus and mushrooms; stir/saute for 5 minutes.

5. Add in the shrimp; cook for 3 minutes or until shrimp are done.

6. Mix together the reserved marinade, water, and cornstarch; add mixture to the skillet.

7. Bring to a boil; cook 1 minute, stirring constantly.

8. Serve over hot rice.

9. Sprinkle with sesame seeds.

Email to a friend | Print this recipe | Back