RICE SALAD WITH ROCK SHRIMP AND ASPARAGUS
This ricesalad includes Asian touches like hot sesame oil and jasmine rice.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 10
Steps:
- Prepare an ice-water bath; set aside. Bring a medium pot of water to a boil; add a large pinch of salt. Blanch asparagus until bright green and tender, about 3 minutes. Immediately transfer with tongs to ice-water bath to stop the cooking. Drain well; pat dry. Cut spears on the diagonal into thin pieces; set aside.
- Bring rice and 1 1/2 cups water to a boil in a medium saucepan. Cover, and reduce heat to medium-low. Simmer until liquid is absorbed and rice is tender, about 10 minutes; set aside.
- Heat sesame and olive oils in a large skillet over medium-high heat until hot but not smoking. Add shrimp; stir to coat. Stir in lemon juice, and season with salt and pepper; cook until shrimp are pink and cooked through, about 3 minutes. Stir shrimp, rice, asparagus, and almonds in a large bowl. Garnish with lemon zest.
SHRIMP AND ASPARAGUS STIR FRY (UNDER 300 CALORIES) RECIPE BY TASTY
Here's what you need: olive oil, raw shrimp, asparagus, salt, crushed red pepper, garlic, ginger, low sodium soy sauce, lemon juice
Provided by Tasty
Categories Dinner
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
- Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
- In the same pan, heat 2 tablespoons olive oil and add asparagus.
- Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
- Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
- Enjoy!
Nutrition Facts : Calories 270 calories, Carbohydrate 6 grams, Fat 15 grams, Fiber 2 grams, Protein 26 grams, Sugar 1 gram
ALMOND ASPARAGUS SHRIMP ON STEAMED RICE
Steps:
- Heat a large saute pan over medium-high heat. Add the vegetable oil. Lay the prawns in the pan slowly without splashing them in the oil. Add the garlic, then saute until the aroma of the garlic permeates and the prawns turn pink. Turn the heat to medium and slowly add the chicken broth, sugar, salt, white pepper and mayonnaise. Mix and saute all the ingredients until the sugar is clearly melted and the sauce is evenly combined and starts to boil. Add the asparagus and sundried tomatoes at this time and saute for another 30 seconds (making sure the sundried tomato is evenly cooked). Then pour over a bed of cooked steamed rice. Sprinkle the toasted almonds on top, and then serve.
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
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