Asparagus and Sesame Shrimp

Serves 4


1 cup jasmine rice
1/8 teaspoon salt
4 teaspoons olive oil
1&1/2 teaspoons Asian sesame oil
2 pounds asparagus, trimmed
1/4 cup reduced-sodium soy sauce
2 teaspoons seasoned rice vinegar
1 large green onion, chopped
1 pound large shrimp
1/8 teaspoon crushed red pepper


1. Preheat oven to 450 degrees F. Prepare rice as label directs.

2. Meanwhile, in cup, combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil. In a pan, toss asparagus with oil mixture; roast 10 to 12 minutes, until tender.

3. In small bowl, whisk soy sauce, vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside dressing. Shell and devein shrimp.

4. In a skillet, heat 2 teaspoons olive oil over medium-high heat until very hot. Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently.

5. Arrange shrimp, asparagus, and rice on 4 plates; drizzle with dressing.


You can substitute long-grain aromatic basmati for the jasmine rice.


Intlxpatr said...

Do you mean cook the rice at the beginning - that it is cooking while you do the asparagus and the shrimps?

This recipe makes me drool on my computer.

3abeer said...

Normally when you buy jasmine rice, on the package the label indicated the direction on how to cook it.

and while it's cooking, yes, you can prepare the rest of the recipe.


if you don't know how to prepare the rice, let me know and I'll give you pointers :)