Recipe courtesy of
Andy Liang
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Andy Liang
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Shrimp and Asparagus Stir-Fry
Getting reviews...
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 262
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 274 milligrams
- Sodium
- 1073 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 36 grams
This is a quick and easy weeknight dinner that highlights sweet shrimp and crisp-tender asparagus. Sauté asparagus until just tender with red onions. Sauté the shrimp until just cooked, then toss everything together in a sauce including oyster sauce and ketchup to mimic the flavors of Japanese tonkatsu. Serve with steamed rice, which is delicious when coated in the luscious sauce.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 262
- Total Fat
- 9 grams
- Saturated Fat
- 1 grams
- Cholesterol
- 274 milligrams
- Sodium
- 1073 milligrams
- Carbohydrates
- 10 grams
- Dietary Fiber
- 2 grams
- Sugar
- 4 grams
- Protein
- 36 grams
Ingredients
NEW: You can now switch to Cook Mode to keep your screen awake.
Directions
- Heat 1 tablespoon vegetable oil in a large skillet over medium heat. Add the asparagus and cook, tossing occasionally, until crisp-tender and bright green, 1 to 2 minutes. Add the onion, garlic, sugar and 1/2 teaspoon salt and cook until the onion is starting to brown, about 2 minutes; transfer to a plate.
- Season the shrimp with salt and white pepper. Heat 1 tablespoon vegetable oil in the same skillet over medium-high heat. Add half of the shrimp in a single layer and sear, flipping halfway through, until almost cooked through, about 3 minutes. Remove to the plate with the asparagus and repeat with the remaining 1 teaspoon vegetable oil and shrimp.
- Add the oyster sauce, ketchup and Worcestershire sauce to the same skillet over medium-low heat and cook, stirring constantly, until it bubbles and caramelizes slightly, about 15 seconds; deglaze the pan with 1/3 cup water, scraping up any browned bits, and stir until smooth and simmering. Add the shrimp and asparagus mixture along with any accumulated juices and toss to coat and heat through; add water, 1 tablespoon at a time, until saucy and the shrimp is lightly glazed. Season with salt and pepper, if needed, and serve with rice.
