I was feeling a bit lazy today and didn’t want to go through a lot of trouble cooking dinner tonight. Since I had some asparagus and defrosted shrimp, I thought I’d combine the two. I also had some carrots so I threw that in. Took no time at all —I was done cooking within 45 minutes.
- 12-14 medium size raw shrimp, peeled and deveined
- 1 teaspoon of cornstarch
- 1/2 cup of dry sherry
- 1/8 teaspoon of soy sauce
- a drizzle of sesame oil
- 1 bunch of asparagus, sliced on an angle 3″ long
- 1 carrot, julienne
- 3 small cloves of garlic, minced
- 1/4 teaspoon of sugar
- 1/4 cup of water
- salt and pepper to season
- olive oil for cooking
In a bowl, combine shrimp, cornstarch, sherry, soy sauce, and sesame oil. Let it marinade for 20-30 minutes. Do not discard the marinade.
In a pan over medium high heat, add olive oil and shrimp. Brown shrimp (ready when it turns opaque) and then take it out of the pan and onto a clean plate or bowl. Do not turn off heat.
Add more olive oil to the pan and add asparagus, carrots and garlic. Cook it for 2-3 minutes and then add in your shrimp, sugar, shrimp marinade, and water. At this point the dish will have a light gravy from the shrimp marinade and water. Season with salt and pepper. Serve over rice.