Asparagus & Shrimp Summers Delight

Ingredients

• 1 LB Asparagus
• 1 LB Large Shrimp (Deveined & Peeled)
• 1 1/2 TSP Cornstarch
• 1 TSP Salt
• 2 TSP Cooking Oil
• 2 TSP Garlic (Minced)
• 2 TSP Rice Cooking Wine

Instructions

Rinse asparagus and shrimp, drain well and set aside. 

In a large mixing bowl mix cornstarch, rice cooking wine and salt together. Gently fold in shrimp and mix well. Refrigerate shrimp marinade for at least 30 minutes.During marinade wait time, peel asparagus.
Heat cooking oil in a saucepan until hot. Cook shrimp on medium heat until they start turning pink. Remove shrimp from saucepan and set aside. Saute garlic until aromatic. Add asparagus and cook until al dente. Add shrimp and cook both together.

Tips

• Avoid stringy asparagus by gently peeling the skin with a potato peeler.
• Dish makes for a great meal (without rice) or side dish.
• Do not use Rice Vinegar as it will add an acidic flavor.
• Fresh raw shrimp requires little cooking time. Gray fish turns pink when cooked.
• Grapeseed Oil is an antioxidant, heats hot quickly, high in vitamin E and omega-6 polyunsaturated fats.
• Mirin is a Japanese cooking staple.
• Once asparagus is peeled, cut into bite size pieces.
• Popular rice cooking wines: huangjiu, mirin or sake.
• Rice Cooking Wine Substitutes:  Apple Juice, Dry Sherry, Dry Vermouth, Gin, White Grape Juice or White Wine.
• Rice Vinegar is not the same as Rice Cooking Wine.

Disclaimer: This was made at our residential home, otherwise referred to by Jacques as my “lab kitchen” over the winter months.