Sauteed Shrimp and Asparagus Recipe

1      Reviews by:    Jimmy Smith   Sauteed Shrimp and Asparagus Recipe sautees shrimp in canola oil with garlic and ginger then cooks asparagus spears in dry white wine or chicken stock before combining all and serving over Orzo pasta or brown rice in this shrimp recipe. 1287

INGREDIENTS

• 1 pound fresh or frozen large shrimp in shells
• 2 teaspoons canola oil
• 1 teaspoon toasted sesame oil
• 2 teaspoons minced fresh garlic
• 2 teaspoons grated fresh ginger
• 1/4 cup dry white wine or reduced-sodium chicken broth
• 8 ounces fresh asparagus spears, trimmed
• 1/4 cup finely chopped green onions
• Orzo pasta or brown rice (optional)

DIRECTIONS

• Thaw shrimp, if frozen. Peel and devein shrimp. Rinse shrimp; pat dry with paper towels.
• In a large nonstick skillet, cook shrimp in hot canola and sesame oil over medium-high heat for 2 minutes. Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally. Remove shrimp from skillet; set aside.
• Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender. Add shrimp and green onions to skillet; heat through. Serve with orzo pasta or rice, if desired.