Shrimp and Asparagus Stir Fry
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Shrimp and Asparagus Stir Fry
*Ingredients
1lb. large or jumbo Shrimp peeled
1 lb. Asparagus chopped
Olive oil
Salt (I used sea salt)
Crushed Red Pepper Flakes ¼ tsp
1 onion chopped
8 ounce package of mushrooms
4 cloves of garlic, chopped
2 carrots thinly sliced
½ package of thin spaghetti boiled and drained
Stir Fry Sauce
¼ cup rice vinegar
¼ cup soy sauce
2 tablespoons of brown sugar
1 tablespoon of hoisin sauce
1 tablespoon of oyster sauce
1 ½ tsp of ground ginger
Boil spaghetti drain set aside. Add all the ingredients in a bowl for the stir fry sauce and mix. Set aside. Add oil to pan and stir fry shrimp until done. Remove from pan and set aside. Next add asparagus stir fry until soft. Add onions, carrots, and mushrooms. Sprinkle sea salt to release the juices from the vegetables. Stir fry. Remove from pan and set aside. Heat olive oil in pan, add garlic and red pepper flakes. The red pepper flakes are hot add very little. Stir fry. Add noodles and stir fry. Add the vegetables and shrimp. Finally; add the stir fry sauce and stir fry. Salt and pepper to taste.
Sautéed Garlic Shrimp with Asparagus
Sautéed Garlic Shrimp with Asparagus | Sautéed Jumbo Black Tiger Shrimp With Asparagus Appetizer Recipe | Sautéed Garlic Prawns with Asparagus
#HarjinderSidhu #SautéedGarlicShrimp #SautéedAsparagus #SidhuDIY #EasySteps
Ingredients List:
1 lb Asparagus -
5= Jumbo Black Tiger Shrimp -
2= Tsp Garlic -
2= Tbsp. unsalted Butter -
2= Tsp Olive Oil -
½= Tsp Pink Salt -
½= Tsp Black Pepper -
½= Tsp Cumin Powder -
½= Tsp Red Chili Flakes -
½= Tsp Parsley Flakes -
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Additional items may be used:
Pressure Cooker -
Frying Pan -
Tramontina 3-pc. Deep Sauté Pan Set -
Tramontina Dutch Oven Red -
Splatter Screen -
Stainless Steel Colander -
Expandable Trivet -
Measuring Spoons -
Measuring Cups -
Cutting Boards -
Slotted Turner -
Masala Dabba -
Pressing Garlic Chopper -
Broiler Pan and Rack -
Copper Chef -
Magic Bullet -
Cuisinart Wood Spoon -
Genius Mandoline Slicer -
Stainless Steel Cookware Set, 10-Piece -
Glass Baking Dishes -
BALLARINI -
Hamilton Beach 8-Cup Food Processor -
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One-Pan Mini Gnocchi with Shrimp and Asparagus
Create a quick and healthy skillet dinner in a matter of minutes. It’s ideal for weeknights without a lot of clean up afterwards.
#stewleonards #gnocchirecipe #gnocchi #shrimp #healthyrecipes #healthy #asparagus #onepanrecipe
Get the full recipe online:
Ingredients
1 Tbsp. plus 2 teaspoons Stew's 100% Italian Extra-Virgin Olive Oil
1 Tbsp. Stew's Unsalted Butter
One 17.6 oz. package Pastificio G. Di Martino Mini Gnocchi
1 small thinly sliced Onion
3/4 cup Stew's Organic Chicken Broth
1 bunch fresh Asparagus, trimmed cut into thirds
1 lb. Stew's Peeled and Deveined Jumbo or Colossal Raw Shrimp
1/2 teaspoon Stew's Kosher Salt
1/4 teaspoon Stew's Fine Ground Black Pepper
2 Tbsp. fresh squeezed Lemon juice (1 regular-sized lemon)
1/3 cup Stew's Fresh Grated Parmigiano Reggiano
Sliced fresh Basil leaves, far garnish
Directions
In a large deep-sided non-stick skillet over medium heat, add 1 Tbsp. of the olive oil. Add the gnocchi and butter and cook, stirring often, about 4 minutes. Raise heat to medium high and cook for another 2 minutes until desired browning. Remove to a bowl.
Add the remaining oil to the pan and the onion. Cook for about 1 – 2 minutes. Stir in the chicken broth and add the asparagus. Cover and cook until the asparagus are slightly tender, about 4 minutes.
Add the shrimp, salt, and pepper. Cover and simmer until shrimp are pink and just cooked through, about 3-4 minutes.
Return the gnocchi to the pan and stir in the lemon juice. Cook, stirring, about 2 minutes.
Sprinkle with the cheese. Cover and let stand off heat just until cheese is melted. Sprinkle with the fresh basil before serving.
Shrimp & Asparagus in White Sauce with Spaghetti noodles
As Asparagus Week continues, I am happy to make one of my favorite dishes for you, Shrimp & Asparagus in White Sauce with Spaghetti noodles.
Origins:
In 1975, New York restaurateur Sirio Maccioni flew to the Canadian summer home of Italian Baron Carlo Amato, Shangri-La Ranch on Robert's Island, Nova Scotia.[1][4] Maccioni and his two top chefs began experimenting with game and fish, but eventually the baron and his guests wanted something different.[1] Maccioni then mixed butter, cream and cheese, with vegetables and pasta and brought the recipe back to New York City.
The fame of pasta primavera traces back to Maccioni's New York City restaurant Le Cirque, where it first appeared as an unlisted special before it was made famous through a 1977 article in the New York Times by Craig Claiborne and Pierre Franey which included a recipe for the dish.
The invention of the dish is contested; Le Cirque co-owner Sirio Maccioni claimed that his wife Egidiana threw it together from ingredients on hand during a trip to Nova Scotia; Ed Giobbi, an amateur cook himself, claims to have shown Maccioni and Jean Vergnes (then chef at Le Cirque) a similar dish which Vergnes then slightly modified, and chef Franco Brigandi claims to have invented it while the maitre at Il Gatto Pardo Ristorante in New York City and prepared it for Bob Lape on WABC television before his dish was requested to be cooked by other culinary practitioners. All accounts agree that Vergnes refused to allow the dish to be prepared in the kitchen, so that the many requests for it had to be satisfied with a pot set up in a hallway.
The combination of lightly cooked vegetables and pasta, which Claiborne and Franey hailed as by far, the most talked-about dish in Manhattan, is widely recognized as one of the signature developments of American cuisine in the 1970s.
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#Shrimpandasparagus #whitesauce #speghetti #asparagusweek #unclebillskitchen
Cajun Spicy Shrimp & Asparagus Stir Fry
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Roasted Shrimp & Asparagus Scampi | Food52 + Sofia Wines
Cookbook author Julia Turshen has a brilliant trick for this shrimp scampi recipe: instead of sautéing shrimp and asparagus on the stove, you throw everything on a sheet pan and pop it under the broiler for five minutes. Seriously—just five minutes. SUBSCRIBE TO FOOD52 ►►
Serves: 4
Prep time: 5 min
Cook time: 20 min
Ingredients:
1 1/2 pounds shrimp
1 pound asparagus, tough ends discarded, cut into 1-inch pieces
3 tablespoons extra-virgin olive oil
4 garlic cloves, minced
1/2 teaspoon red pepper flakes (optional)
1 teaspoon kosher salt
1/4 cup dry white wine or rosé (or water)
2 tablespoons unsalted butter, melted
The juice and zest of 1 lemon, plus extra lemon wedges for serving
1 large handful Italian parsley leaves, finely chopped
1 pound spaghetti, cooked until al dente
FULL RECIPE ►►
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As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.