I’m a huge fan of stir-fry. It’s generally very tasty and it’s really simple to prepare. Also, the combination of ingredients are endless. I’d say that when we go out to eat, 90% of the time, Laura orders something that has to do with stir-fry. I order what I think I’d like and after we receive our food, I stare at her plate. I should just order my own – really.
There aren’t too many ingredients in this dish, but for what there are, there’s a ton of taste. I think it’s the combination of Asian inspired sauces and oils. For instance, the recipe calls for Asian sesame oil, soy sauce, peanut oil and dry sherry. If you’ve ever tasted any of these things individually, you certainly know that when combined, they’re rather fabulous.
This recipe also calls for asparagus, which I think everyone loves, parsley, shrimp and scallions. It’s a satisfying and filling dish – one I’m sure you’ll enjoy. When added to a bed of rice, it’s superb.
2 Pounds Large Shrimp, Peeled and Cleaned
1 Teaspoon Salt
1 Teaspoon Asian Sesame Oil
1 Tablespoon Soy Sauce
1 Bunch Asparagus, Trimmed and Cut on Bias in 2 Inch Pieces
2 Tablespoons Peanut Oil
2 Teaspoons Garlic, Minced
1 Teaspoon Ground Ginger
1 Bunch Scallions, Trimmed and Cut on Bias in 1 Inch Pieces
2 Tablespoons Dry Sherry
1/4 Cup Flat Leaf Parsley, Chopped
I’d like to thank Williams-Sonoma for their awesome Seafood cookbook. I pulled this recipe from it. We’re flying through the book and have been very pleasantly surprised from the great looking recipes. Next up is some really nice looking poached salmon, so stay tuned for that one.
Thaw & Marinade the Shrimp
I’m going to offer you a piece of advice about shrimp. I’ve been doing my homework on this type of thing for a few weeks now and I’ll tell you to be very careful when it comes to where the shrimp came from. I’ve decided to purchase only American shrimp as opposed to shrimp that comes from overseas. I’m not going to name names here, but farmed shrimp is definitely not the way to go. Sure, it looks beautiful and is offered with huge tails and all that, but it’s farmed in a way that’s not healthy at all. The shrimp I purchase is from the gulf and is flash frozen at sea.
Anyway, if you have frozen shrimp, add it to a bowl. To defrost it, you can either let it sit out for a while or you can run it under warm water.
Once the shrimp is thawed, make sure it’s drained well and in a medium size bowl. Then, add the salt, sesame oil, garlic, ginger and soy sauce. Mix everything together well and let sit for 10 minutes.
Cook the Shrimp
Warm a large skillet over medium-high heat. Then add the peanut oil to it and when it’s to temperature, add the contents of the bowl. Let cook for about a minute or so and then flip each shrimp over and let cook for another minute.
Next, scoop the shrimp from the skillet and place in a clean bowl.
Cook the Asparagus & Scallions
Add the asparagus to the same skillet and cook that for about 2 minutes until it’s bright green.
Then, add the scallions to the skillet with the asparagus. Also add the sherry wine.
Cover the skillet and let cook for 2 minutes.
Finally, add the shrimp back to the skillet, mix and let cook for another minute. The goal with this last step is to warm up the shrimp again and to combine all the flavors from the ingredients. When that’s finished, turn off the heat and add in the parsley. Mix again.
The Final Dish
When finished, divide up the stir-fry and add it to a bed of rice in each of four bowls. Serve and enjoy!