CHINESE STIR FRIED SHRIMP WITH ASPARAGUS
ZWT 6. I got this recipe from Kylie Kwong's Simple Chinese Cooking. I love that book and her cooking style. If you don't have shao hsing wine, use dry sherry wine instead.
Provided by Pesto lover
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel, devein and butterfly the shrimp, leaving tails intact.
- Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts.
- Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds.
- Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp.
- Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn.
- Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds.
- Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
- Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.
Nutrition Facts : Calories 266.9, Fat 15.9, SaturatedFat 2.2, Cholesterol 170.2, Sodium 419, Carbohydrate 6.1, Fiber 1.3, Sugar 3.3, Protein 24.6
SHRIMP AND ASPARAGUS FETTUCCINE
This is a family favorite! Very simple ingredients and full of robust flavor. It's a perfect dish for an everyday meal or to serve to company.
Provided by Dewski
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
- While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
- Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
- Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.
Nutrition Facts : Calories 517 calories, Carbohydrate 47.5 g, Cholesterol 93.5 mg, Fat 26.2 g, Fiber 4.1 g, Protein 22.8 g, SaturatedFat 5.1 g, Sodium 680.7 mg, Sugar 1.9 g
SHEET PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a rimmed 9x12-inch baking pan with parchment paper and grease with cooking spray.
- Place asparagus on the prepared baking pan and drizzle with 1 tablespoon olive oil. Sprinkle with garlic, 1 teaspoon salt, and 1/2 teaspoon pepper; toss until well coated. Arrange asparagus in a single layer.
- Bake in the preheated oven until slightly tender, about 6 minutes.
- Remove from oven and place shrimp on one side of the pan. Drizzle with remaining 1 tablespoon olive oil, 1 teaspoon salt, 1/2 teaspoon pepper, and smoked paprika; toss until well coated. Place shrimp in a single layer next to the asparagus. Top asparagus and shrimp with cubed butter.
- Roast in the preheated oven until shrimp is opaque, about 6 minutes.
- Remove pan from oven and drizzle with lemon juice.
Nutrition Facts : Calories 300.3 calories, Carbohydrate 6.9 g, Cholesterol 281.8 mg, Fat 17.1 g, Fiber 2.7 g, Protein 30.7 g, SaturatedFat 6.8 g, Sodium 1524.8 mg, Sugar 2.4 g
JUMBO SHRIMP AND ASPARAGUS
Steps:
- In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
- Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.
Nutrition Facts : Calories 107 calories, Carbohydrate 7.8 g, Cholesterol 44.3 mg, Fat 5.2 g, Fiber 2.8 g, Protein 9.2 g, SaturatedFat 0.8 g, Sodium 537.6 mg, Sugar 3.3 g
LEMONY SHRIMP 'N' ASPARAGUS
From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. "It's a pretty and tasty way to use your spring harvest of asparagus." she assures. "An added bonus is the low calorie count."
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm. , Add the soy sauce, lemon juice and zest to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture., Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired.
Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 126mg cholesterol, Sodium 757mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges
BLOODY MARY SHRIMP COCKTAIL IN CHINESE SOUP SPOONS(AMUSE BOUCHE)
You can always serve this appetizer as an ordinary shrimp cocktail, with shrimp and sauce on the side (or in a martini glass). However, for a dramatic presentation and for the most effective delivery of the sauce, porcelain Chinese soup spoons are the way to go. Not only are they perfect for single servings, they eliminate the issue of "double-dipping." And, in each spoon you have the right amount of sauce to fulfill its promise of "going straight to your head." Feel free to adjust the amount of vodka in the sauce to suit your preference, either for a stronger taste or less of a bite. I promise that you'll be the talk of the town after serving this sensational (and quick and easy!) appetizer! Porcelain Chinese soup spoons are available at an inexpensive price at most Oriental supermarkets or on-line through Amazon.com.
Provided by Alan in SW Florida
Categories Healthy
Time 45m
Yield 16 serving(s)
Number Of Ingredients 10
Steps:
- Whisk the tomato paste and water in a measuring cup until smooth (the mixture should be of a somewhat thick consistency). Add the vodka, lemon juice, horseradish, and sugar. Season to taste with the salt, pepper, and cayenne.
- Serve individually in 16 porcelain Chinese soup spoons by adding about a 1/2 tablespoon of sauce into each spoon, topped with a shrimp and a jalapeno slice, if desired. Serve chilled.
Nutrition Facts : Calories 11.7, Fat 0.1, Cholesterol 7.6, Sodium 58.4, Carbohydrate 0.8, Fiber 0.2, Sugar 0.5, Protein 1
AMUSE BOUCHE SHRIMP ASPARAGUS CHINESE SPOON
Make and share this Amuse Bouche Shrimp Asparagus Chinese Spoon recipe from Food.com.
Provided by Ambervim
Categories < 15 Mins
Time 10m
Yield 1 spoon
Number Of Ingredients 4
Steps:
- Combine first 4 ingredients in a small bowl, place on Chinese spoon and serve.
Nutrition Facts : Calories 14.7, Fat 1.4, SaturatedFat 0.2, Sodium 49.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.5
ASIAN SHRIMP AND ASPARAGUS SOUP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).
- Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.
ASPARAGUS SOUP WITH SHRIMP
Provided by Moira Hodgson
Categories quick, project, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
- In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
- Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
- In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1349 milligrams, Sugar 10 grams, TransFat 0 grams
SHRIMP AND ASPARAGUS
This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.
Provided by Cathy Christensen
Categories Pasta and Noodles Noodle Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
- Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
- In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
- Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
- Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g
LINGUINE WITH SHRIMP AND ASPARAGUS
Categories Milk/Cream Vodka Pasta Shellfish Tomato Shrimp Asparagus Spring Bon Appétit
Yield Makes 4 Servings
Number Of Ingredients 10
Steps:
- Melt 1/4 cup butter in large skillet over medium-high heat. Add shrimp; sautée until opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add shallots and asparagus to saucepan; sautée until shallots are tender and slightly brown, about 3 minutes. Add plum tomatoes, cream, vodka and sun-dried tomatoes. Simmer until tomatoes are tender, about 4 minutes. Add shrimp; toss to coat.
- Meanwhile, cook linguine in large pot of boiling salted water until tender but still firm to bite. Drain well, reserving 1/2 cup cooking liquid. Return pasta and reserved cooking liquid to pot. Add sauce; toss to coat. Season with salt and pepper. Transfer to serving dish. Sprinkle with basil and serve.
AMUSE BOUCHE BROCCOLI CHINESE SPOON
Make and share this Amuse Bouche Broccoli Chinese Spoon recipe from Food.com.
Provided by Ambervim
Categories < 15 Mins
Time 2m
Yield 1 Spoon
Number Of Ingredients 5
Steps:
- Serve one floweret on Chinese spoon; add salt, Truffle oil, grated cheese and toasted pine nuts.
Nutrition Facts : Calories 211.4, Fat 2.7, SaturatedFat 0.3, Sodium 200.7, Carbohydrate 40.5, Fiber 15.8, Sugar 10.4, Protein 17.2
LIME SHRIMP WITH ASPARAGUS
For this colorful main dish, I combine shrimp, asparagus and sweet red pepper and flavor them with lime juice, lime peel, garlic and soy sauce. It may look like it takes a long time to prepare, but it goes together fast in the microwave. -Peggy Davies Canon City, Colorado
Provided by Taste of Home
Categories Dinner
Time 15m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Place the asparagus, garlic and water in a 1-1/2-qt. microwave-safe dish. Cover and microwave on high for 3-4 minutes or until asparagus is crisp-tender. Remove with a slotted spoon; keep warm, Add shrimp, red pepper and jalapeno to dish. Cover and cook on high for 3 minutes or until shrimp turn pink. Remove with a slotted spoon; keep warm., In a small bowl, whisk the cornstarch, soy sauce, lime juice and lime zest until blended; stir into the cooking juices. Microwave, uncovered, on high for 1 minute or until sauce is thickened and bubbly., Stir in shrimp and asparagus mixtures. Cook, uncovered, on high for 30-60 seconds or until heated through. Serve with rice.
Nutrition Facts :
AMUSE BOUCHE WALNUT AND BLUE CHEESE GRAPE IN CHINESE SPOON
Make and share this Amuse Bouche Walnut and Blue Cheese Grape in Chinese Spoon recipe from Food.com.
Provided by Ambervim
Categories Low Protein
Time 13m
Yield 20 Each
Number Of Ingredients 4
Steps:
- Toast walnuts under the broiler for 2 to 3 minutes or until lightly toasted, transfer to a small bowl.
- In another small bowl blend and mix together the cheese, cover and place in refrigerator to firm up slightly for approximately 15 minutes.
- Put one heaping teaspoon of the mixture in the palm of your hand with a grape in the center and roll between both palms until the grape is completely coated, then roll in the toasted walnuts. Place on a plate single layer without touching each other and chill for 30 minutes or until coating is firm, and serve.
Nutrition Facts : Calories 162, Fat 7.1, SaturatedFat 3, Cholesterol 12.6, Sodium 139.7, Carbohydrate 23.8, Fiber 1.4, Sugar 19.8, Protein 3.7
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