Spicy Garlic Shrimp and Asparagus With Jasmine Rice - Hi Everyone Cooking Tips and More, Tips on cooking and sharing this time entitled Spicy Garlic Shrimp and Asparagus With Jasmine Rice, I have provided a few recipes complete with membuatnnya way . hopefully fill posts that I write recipes can understand. Okay , here's the recipe .

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Spicy Garlic Shrimp and Asparagus With Jasmine Rice

I love shrimp and I love the fact that it's very low in calories, but still tasty and satisfying. I was thinking of making Pad Thai noodles and was searching for a good recipe when I came upon this. The idea of shrimp, garlic, spice and asparagus was enough for me to give it a try. I'm so glad I did. This is definitely going to be a new go-to favorite--especially when I'm in a hurry. Dinner was ready in less than a half hour!

INGREDIENTS FOR SPICY GARLIC SHRIMP AND ASPARAGUS

• 2 TBS Garlic Chili Pepper Sauce
• 1 TBS minced garlic
• 1 TBS dark brown sugar
• 1 TBS fresh lime juice
• 3 tsp Fish Sauce, divided
• 1 lb. large shrimp, peeled and deveined
• 1 lb. thin asparagus
• 3 TBS olive oil
• fresh black pepper, to taste
• chopped cilantro
• cooked Jasmine Rice

In a medium bowl mix the Garlic Chili Pepper Sauce, garlic, sugar, lime juice 2 teaspoons of the Fish Sauce. 

Add shrimp to the bowl and mix until well covered. Set aside for flavors to blend.

 Rinse asparagus and cut diagonally into 1 inch pieces.

Boil asparagus in salted water until crisp tender, about 2 minutes. Drain and immediately put in cold water to stop cooking. Drain again.

Heat oil in a large sauté pan over high heat. Add the asparagus, remaining 1 teaspoon Fish Sauce and fresh cracked pepper. Stir-fry 3-5 minutes.

 Add shrimp to pan and stir-fry over medium high heat.

Cook until shrimp is opaque (pink). Mix the sauce well with the shrimp and asparagus.

Spoon into a large bowl and garnish with the cilantro. Serve with Jasmine rice--it really goes great with the shrimp.

I'm so happy to welcome new readers in Gibraltar! And remember read it first at Stu News.

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