Title: Gingered Shrimp
Categories: Seafood
Yield: 4 Servings
| 1 | lb | Large Shrimp, Shelled & |
| | | Deveined |
| 2 | lg | Green Onions Minced |
| 2 | tb | Soy Sauce |
| 2 | tb | Mirin (Syrupy Rice Wine) |
| 1 | tb | Oriental Sesame Oil |
| 1/2 | ts | Hot Chili Oil |
| 1/2 | ts | Finely Grated Orange Peel |
| 1/4 | ts | Finely Grated Lemon Peel |
| 3/4 | c | Chicken Broth |
| 2 | tb | Dry Sherry OR Port |
| 1 | ts | Cornstarch |
| | | Nonstick Vegetable Oil |
| | | Spray |
| 1 | tb | Oriental Sesame Oil |
| 1 1/2 | lb | Asparagus, Peeled & Cut |
| | | Into 2 Inch. Pieces |
| 2 | | Green Onions, Cut Into |
| | | Match-Stick Julienne |
| 1 1/2 | c | Long-Grain Rice Cooked |
| | | Orange Peel Julienne |
Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours,
Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl.
Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat
Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn
Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To
Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir
Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne.
Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With
Orange Peel Julienne And Serve Immediately.