Shrimp with Asparagus, Ginger & Cilantro
Provided by Mel & Sheryl London
A Chinese influenced dish that is colorful, nutritious, spicy and easy. Cook some rice as a bed for the sauce, and dinner is ready in less than 10 minutes.
- 2 tablespoons Canola oil
- 4 large cloves garlic, peeled & sliced thinly
- 2 inch piece of ginger, peeled & cut into thin slivers about 2 tablespoons
- 12 thick asparagus spears, trimmed at the base and cut diagonally into 1 ½ inch pieces
- 2/3 cup fish stock
- 1/3 cup dry white wine
- ½ teaspoon Chinese chili paste
- Salt and pepper to taste
- 1 ½ pounds shrimp, peeled
- 4 tablespoons cilantro, coarsely chopped
- 4 large lime wedges
In a 12 inch skillet, heat the oil over medium heat. Add the garlic and ginger and sauté, stirring until fragrant, about 2 minutes. Add the asparagus and continue to sauté for one minute more. Add the fish stock, wine and chili paste and bring to a boil. Season the shrimp with salt and pepper and add to skillet. Cook the shrimp for 1 to 2 minutes on one side until they are opaque around the edges. Turn the shrimp over and continue to cook for 1 to 2 minutes more. The asparagus should be slightly crisp. Remove from heat and stir in the cilantro. Serve on rice with lime wedges to squeeze over all.
MEL & SHERYL LONDON are the authors of eleven cookbooks, including “A Seafood Celebration” and “The Fish Lovers” Cookbook.” They are winners of the James Beard Award and the Tastemaker Award and were finalists for the IACP Cookbook Award for “The Gourmet Garage Cookbook.” They have been loyal and loving customers of The Lobster Place since the company first opened its doors in Chelsea Market.