Sesame Gingered Shrimp
Gingered Shrimp recipe
Yield
4 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
large, shelled and deveined |
|
| 2 | large |
scallions, spring or green onions
minced |
|
| 2 | tablespoons |
soy sauce, tamari
|
|
| 2 | tablespoons |
mirin (sweet seasoning)
|
*
|
| 1 | tablespoon |
sesame oil
|
|
| ½ | teaspoon |
hot chili pepper oil
|
*
|
| ½ | teaspoon |
orange zest
finely grated |
|
| ¼ | teaspoon |
lemon zest
finely grated |
|
| ¾ | cup |
chicken broth
|
|
| 2 | tablespoons |
sherry
dry , or port |
|
| 1 | teaspoon |
cornstarch
|
|
| 1 | tablespoon |
sesame oil
|
|
| 1 ½ | pounds |
asparagus
peeled and cut into 2 inch. pieces |
|
| 2 | each |
scallions, spring or green onions
cut into matchstick julienne |
|
| 1 ½ | cups |
long grain rice
cooked |
|
|
orange zest
julienne |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
large, shelled and deveined |
|
| 2 | large |
scallions, spring or green onions
minced |
|
| 3E+1 | ml |
soy sauce, tamari
|
|
| 3E+1 | ml |
mirin (sweet seasoning)
|
*
|
| 15 | ml |
sesame oil
|
|
| 2.5 | ml |
hot chili pepper oil
|
*
|
| 2.5 | ml |
orange zest
finely grated |
|
| 1.3 | ml |
lemon zest
finely grated |
|
| 177 | ml |
chicken broth
|
|
| 3E+1 | ml |
sherry
dry , or port |
|
| 5 | ml |
cornstarch
|
|
| 15 | ml |
sesame oil
|
|
| 680.4 | g |
asparagus
peeled and cut into 2 inch. pieces |
|
| 2 | each |
scallions, spring or green onions
cut into matchstick julienne |
|
| 355 | ml |
long grain rice
cooked |
|
| 1 | x |
orange zest
julienne |
*
|
Directions
Mix first 10 Ingredients in medium bowl.
Cover and refrigerate 2 or 3 Hours, turning occasionally.
Mix ½ cup broth, sherry and cornstarch in small bowl.
Coat heavy large skilled with spray generously.
Add 1 tablespoon sesame oil and heat over high heat.
Add shrimp with marinade and stir fry until shrimp just turn pink, about 2 Min.
Transfer shrimp to bowl, using slotted spoon.
Add asparagus and remaining ¼ cup broth to skillet. Reduce heat to medium-low.
Cover and cook until asparagus are crisp-tender, about 5 min.
Stir cornstarch mixture and add to skillet.
Return shrimp to skillet and stir until sauce turns translucent, about 2 min.
Mix in green onion julienne. Mound rice in deep platter.
Ladle shrimp mixture over.
Garnish with orange peel julienne and serve immediately.
