It's Tuesday...another busy workday. With few ingredients and little patience, I made a quick dish for my husband for dinner tonight. It only took me 5 minutes to cook, plus another 10 minutes for prep (less time if you get already peeled/deveined shrimp)--perfect for a weeknight :)
Hope you enjoy!
Hope you enjoy!
Ingredients:
1 lb Large/Jumbo Shrimp, peeled & deveined
1 bunch of large asparagus, cut into 2 in pieces
1 tbsp, vegetable oil
3 cloves garlic, smashed or minced
3 tbsp Oyster Sauce
2 tsp Hoisen Sauce
1 tsp Shaoxing Cooking Wine (dry sherry or white wine also acceptable)
pinch of salt and pepper for shrimp
2 tbsp salt for blanching* asparagus
Directions:
In a medium saucepan, bring 2 quarts of water to a boil. Once the water comes to a boil, add 2 tbsp of salt and the prepared asparagus. Cook in boiling water for about 30 seconds; remove from water and set aside. In a large skillet, on medium high heat, add the cooking oil. Pat shrimp dry with a paper towel and season with a pinch of salt and pepper. Add to the oil and cook for about 30 seconds on each side. Add garlic and cook for another 30 seconds. At this point, the shrimp will not be 100% cooked, but that's ok. Add the asparagus to the skillet and saute for about 1 minute. Add oyster sauce, hoisen sauce, and wine. Stir to make sure all the sauce is well combined and coats all the shrimp and asparagus. Cook for another minute and remove from heat. Be sure that shrimp is cooked through (shrimp should be pink and opaque and no longer translucent in color) but be careful not to over cook. Plate and serve with steamed rice.
Makes 2 generous servings.
*Blanching is a cooking process where food is partially cooked by plunging into boiling water for a very short period of time. It is usually followed by plunging the food into ice cold water to stop the cooking process
