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Title: Quick Shrimp & Asparagus Stir-Fry
Categories: Seafood, Vegetables, Chilies
Yield: 3 servings

1 lb U-20 frozen shrimp; peeled,
- deveined
Salt
Oil
1 Sweet onion; diced
2 cl Garlic; thin sliced
1 sm Red hot chile; thin sliced,
- seeded
1 bn Asparagus; trimmed, cut at a
- sharp angle in 2" pieces
2 tb Soy sauce
1 ts Granulated sugar
1/2 tb Butter

Rinse the shrimp in a colander under running cold water
until no longer rock hard, 3 to 4 minutes. Very
generously sprinkle with salt and toss in the colander.
Let stand for 1 minute, then rinse well. Pat dry with
paper towels.

Heat a wok or large skillet over high heat. Add enough
oil to generously coat the bottom, then add the onion,
garlic and chile. Sprinkle with salt and cook, stirring,
until the onion starts to turn translucent, 1 to 2
minutes.

Add the shrimp and cook, stirring, until curled more
tightly, 1 to 2 minutes. Add the asparagus, soy sauce
and sugar, and cook, stirring, until the asparagus are
just tender, 1 to 3 minutes.

Turn off the heat, add the butter and stir until melted.
Serve immediately.

By: Genevieve Ko

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

Yield: 2 to 4 servings

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