Serving
Click to Enlarge

Shrimp with Asparagus & Mushrooms
Thailand

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
40 min  
Part
A delicious light main course for when fresh asparagus is in season. Variation: This dish is sometimes made "gourmet" by keeping the asparagus, shrimp and mushrooms whole, making the sauce separately, arranging the main ingredients on a plate and spooning some sauce (all other ingredients) over. Too fussy for me.



8
1
1
2
2
1-1/2
3
1/3
oz
oz
#
cl

T
T
c
Shrimp
Black Mushroom
Asparagus (1)
Garlic
Red Chili (2)
Oil
Oyster Sauce (3)  
Stock
Prep   -   (35 min - 20 min work)
  1. Shell SHRIMP, cut in half if very large.
  2. Soak BLACK MUSHROOMS (about 7) in warm water for 1/2 hour, wring out, stem and cut into slices about 1/4" wide.
  3. Crush GARLIC and chop fine.
  4. Seed CHILI and slice into threads or thin rings.
  5. Break tough ends off ASPARAGUS. Line up tips and cut spears into thirds, keeping the tip, middle and end pieces separate. Bring some water to a boil, toss in the thick ends and boil for 1-1/2 minutes, then the middle sections and boil another 1 minute. Finally toss in the tips and continue at a strong simmer until just tender, about 4 more minutes. When tender, pour in enough cold water to stop the cooking but keep the asparagus warm.
Run   -   (8 min)
  1. Heat OIL in a wok or spacious sauté pan and fry Garlic until shows a touch of color, then stir in Mushrooms and fry stirring 1 minute.
  2. Stir in Shrimp and Chilis, then Oyster Sauce and finally the Stock. Cook stirring about 3 minutes until shrimp are cooked through.
  3. Stir in drained Asparagus and cook just long enough to heat through. Serve immediately with steamed Jasmine rice.
NOTES:
  1. Asparagus:   This recipe works best with fairly thick asparagus spears. For details see our Asparagus page.
  2. Chilis:   Around here we all use Fresnos, but Holland Red or similar will do fine. For details see our Chili Page.
  3. Oyster Sauce:   A standard Chinese sauce used in Southeast Asia for dishes in the Chinese style. Lee Kum Kee Premium brand recommended - it's in a very Chinese looking bottle but it's made in Los Angeles. Yes, it's a lot more expensive, but there's reasons for that (much higher oyster content, unleaded and no melamine).
  4. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
smf_shrimpaspar1 060525 ktc63   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.