Thai Shrimp And Asparagus Recipes

THAI SHRIMP & ASPARAGUS

Steps:

• In medium bowl, toss shrimp with curry paste to coat. In 12-inch skillet, heat oil on medium-high. Add shrimp; cook 3 minutes or just until pink, stirring. Transfer to large bowl.
• To same skillet, add asparagus and 3 tablespoons water; cook 4 minutes or until asparagus is tender-crisp and water evaporates, stirring often. From 1 lime, grate 1 teaspoon peel; cut remaining lime into 4 wedges.
• Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Reduce heat to medium and cook 5 minutes or until slightly thickened.
• Return shrimp mixture to skillet. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges.

THAI PEANUT SHRIMP, ASPARAGUS AND NOODLES

Steps:

• Mix water, salt and sugar together with a whisk until salt and sugar are dissolved. Add shrimp and let it sit in the brine for at least 30 minutes. Longer doesn't hurt. Drain shrimp well and pat dry with a paper towel when ready to cook.
• While shrimp is brining, combine all sauce ingredients except cornstarch and water slurry in a small saucepan. Heat over low heat for 30 minutes. Cornstarch/water slurry can be whisked in if sauce isn't thick enough after heating.
• Pour canola oil into a large, hot, non-stick skillet over medium high heat. Add onion, red pepper and garlic. Stir-fry for 7 minutes, until veggies are softened. Add asparagus and continue stir-frying for about 5 more minutes. Pour veggies into a large bowl and set aside.
• Re-heat skillet over medium high heat. Add additional canola oil if desired. Add drained shrimp and stir-fry until they are pink, about 5 - 7 minutes. Add reserved veggies and noodles and stir well. Pour peanut sauce over everything and combine.

SWEET AND SPICY THAI SHRIMP STIR FRY

Steps:

• Heat the oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and stir fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon. Add the onions and peppers to the skillet and cook, stirring, until lightly browned, about 3 minutes. Return the shrimp to the skillet along with the Thai Style Sweet & Spicy Chili Cooking Sauce. Cook, stirring, until the sauce glazes the shrimp, about 1 minute. Remove the skillet from the heat, season with salt, add the lime juice and sprinkle with the herbs. Serve with rice.

THAI-STYLE SWEET AND SALTY SHRIMP

Steps:

• Pat the shrimp very dry and lightly season with salt and pepper.
• In a medium (10-inch) nonstick skillet, stir together the sugar, fish sauce and vinegar. Bring to a gentle simmer over medium-high heat. When the mixture comes to a simmer, add the shrimp and cook until pink on both sides, 2 to 3 minutes per side.
• Add the peanuts, scallions, lime juice and red-pepper flakes and stir to combine. Season to taste with salt and pepper. Serve immediately.

SPICY GARLIC SHRIMP WITH ASPARAGUS

Steps:

• In a medium size bowl add garlic chili pepper sauce, garlic, sugar, lime juice and 2 teaspoons of the fish sauce; mix well.
• Add shrimp and mix until covered with sauce; set aside to season.
• Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes.
• Drain, and immediately cool down in ice water; drain well.
• Heat oil in a large skillet over a high heat.
• Add asparagus, remaining teaspoon of fish sauce, and fresh cracked pepper.
• Stir-fry 3-5 minutes, or until asparagus is tender-crisp.
• Add shrimp mixture to skillet.
• Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients.
• Serve immediately with hot Jasmine rice & chopped cilantro(if desired).

FRESH THAI ASPARAGUS, KALE AND GARLICKY MUSHROOMS

Steps:

• In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Add mushrooms; cook, stirring occasionally, until lightly browned, 4-6 minutes. Add asparagus, garlic, oregano, salt and pepper; cook and stir until crisp-tender, 2-4 minutes. Stir in kale; cook and stir until wilted, 2-4 minutes. Remove from heat; stir in fish sauce and vinegar. If desired, top with sesame seeds.

THAI-STYLE ASPARAGUS WITH CHILES, GARLIC, & BASIL

Steps:

• Heat a wok or large, deep skillet over high heat.
• Add oil, making sure bottom of pan is completely oiled.
• Add garlic and minced chile, toss until garlic begins to turn golden; about 15 seconds.
• Add the asparagus; stir-fry until coated with oil, about 15 seconds.
• Add the soy sauces, sugar, basil, and 1 T water; stir-fry until basil starts to wilt.
• Serve hot.
• Garnish with sliced chiles.
• For Vegetarian do not use the fish sauce, use the soy sauce.