Asparagus Shrimp

Toss this and serve; a simple and quick-cooking delight.

Ingredients:

  • 1 ½ lb shelled deveined shrimp
  • 1 tbsp vegetable oil
  • 4 tsp green curry paste
  • 1 lb asparagus cut into 1 ½ inch pieces
  • 2 limes
  • 1 14-oz can light coconut milk
  • 2 tbsp Thai stir fry sauce
  • 1 tsp fish sauce
  • 2 pkgs pe-cooked whole grain rice (each 8 oz)


Procedure:

  1. Toss shrimp and curry paste in a small bowl.
  2. Heat 12 inch skillet and stir fry 3 minutes. Remove from skillet
  3. Add oil if necessary to skillet and toss asparagus, for flavor
  4. Add 4 tbsp of oil and cook until asparagus is tender with the juice of one lime.
  5. Remove and hold with cooked shrimp.
  6. In the same skillet or wok, heat the milk with grated lime peel (about a tbsp).
  7. Boil for about 5 minutes or until reduced slightly
  8. Add shrimp, asparagus, stir fry sauce, fish sauce, and salt and pepper to taste.
  9. Serve hot over brown rice.
 
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