Shrimp And Asparagus With Rice Recipes

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GARLIC SHRIMP AND ASPARAGUS RISOTTO



Garlic Shrimp and Asparagus Risotto image

Takes a second to prep but so worth it in the end.

Provided by Joshua F

Categories     Main Dish Recipes     Rice     Risotto Recipes

Time 52m

Yield 4

Number Of Ingredients 12

1 (32 ounce) container chicken broth
2 tablespoons olive oil
⅓ onion, chopped
½ clove garlic, minced
3 cups Arborio rice
1 pound raw shrimp, peeled and deveined
1 pound fresh asparagus, cut into thirds
½ cup grated Parmesan cheese
3 tablespoons butter
1 tablespoon salt
1 tablespoon ground black pepper
1 tablespoon chopped fresh parsley

Steps:

  • Pour chicken broth into a pot; bring to a simmer over medium-low heat.
  • Heat olive oil in a large saucepan over medium heat. Cook and stir onion and garlic in the hot oil until slightly softened, about 2 minutes. Add Arborio rice; cook, stirring frequently, until coated with oil, about 4 minutes.
  • Stir 1/2 cup of the hot chicken broth into the saucepan; cook and stir until the rice has absorbed the broth, about 2 minutes. Repeat this process 4 more times, stirring constantly, until rice is creamy and tender yet firm to the bite, about 15 minutes.
  • Stir shrimp and asparagus into the remaining hot broth. Cook until shrimp turns pink, 2 to 3 minutes. Remove broth from heat.
  • Stir shrimp and asparagus into the rice; cook for 1 minute. Stir Parmesan cheese and butter into the rice; cook until melted, about 1 minute. Remove rice from heat. Season with salt and pepper. Sprinkle parsley over each serving.

Nutrition Facts : Calories 858.2 calories, Carbohydrate 130.3 g, Cholesterol 209.9 mg, Fat 20 g, Fiber 4.6 g, Protein 36.6 g, SaturatedFat 8.5 g, Sodium 3233 mg, Sugar 3.7 g

ALMOND ASPARAGUS SHRIMP ON STEAMED RICE



Almond Asparagus Shrimp on Steamed Rice image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

2 teaspoons vegetable oil
24 cleaned, peeled and deveined prawns
2 teaspoons minced garlic
1 cup chicken broth
2 tablespoons white sugar
A dash of salt
A dash of white pepper
2 tablespoons mayonnaise
8 fresh asparagus, cut into 1-inch sections
1/2 cup sundried tomatoes
8 cups cooked steamed rice
2/3 cup sliced toasted almonds

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.

CHINESE STIR FRIED SHRIMP WITH ASPARAGUS



Chinese Stir Fried Shrimp With Asparagus image

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

16 jumbo shrimp, peeled, deveined and butterflied
1/2 lb green asparagus
1/4 cup vegetable oil
16 ginger, slices peeled
2 garlic cloves, minced
2 tablespoons shaoxing wine
1 tablespoon malt vinegar
1 tablespoon light soy sauce
2 teaspoons white sugar
1/4 teaspoon sesame oil
1/4 cup water

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

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