ASIAN SHRIMP AND ASPARAGUS SOUP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).
- Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.
SHRIMP AND ASPARAGUS
This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.
Provided by Cathy Christensen
Categories Pasta and Noodles Noodle Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
- Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
- In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
- Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
- Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g
THAI PEANUT SHRIMP, ASPARAGUS AND NOODLES
I made up this recipe after experimenting with several different recipes from many different sources. I like to serve this with recipe #101790 (Oriental Cucumber Salad) and either potstickers or hot and sour soup. You can also make it with other meats like chicken or pork, or rice instead of noodles. This is one of my DH's favorite meals.
Provided by Kendra
Categories Onions
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 24
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.
SPICY GARLIC SHRIMP WITH ASPARAGUS
All you garlic-lovers take heed! A quick stir-fry with a little bit of a kick! :)Serve over Jasmine rice with a garnish of chopped cilantro.This was found on a Thai website.
Provided by Manami
Categories Long Grain Rice
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 11
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).
Nutrition Facts : Calories 508.5, Fat 24.9, SaturatedFat 4, Cholesterol 345.6, Sodium 1066, Carbohydrate 20.4, Fiber 4.7, Sugar 10.1, Protein 52.4
THAI SHRIMP & ASPARAGUS
This is a green-curry based dish and is quite easy to make and equally tasty! I found the recipe in July 2008 edition of Good Housekeeping magazine. I made a full batch and it served me 3 very filling meals, 1 fresh and two leftovers that had kept in the fridge over several days. I really like this recipe because I'm a novice in the kitchen, but I love fresh, rich flavors. This recipe gives you both! Easy, yummy, fun! Note 1: I got frozen shrimp from the grocery store and thawed them overnight in the fridge and then shelled and rinsed them - it made no difference as far as I could tell. Note 2: If you're not particularly concerned about appearance, you need only 1 lime - just be careful that you grate it such that you can still slice it and use the wedges later - less wasteful that way. Note 3: I made my own rice that I had at home instead of buying the recommended pre-cooked kind; the amount and kind of rice you serve with the shrimp asparagus mixture is purely preference.
Provided by susaneitelman
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 642.7, Fat 8.6, SaturatedFat 1.6, Cholesterol 220.9, Sodium 279.1, Carbohydrate 105.4, Fiber 7.6, Sugar 3.1, Protein 36.6
THAI SHRIMP AND ASPARAGUS
This is an incredibly quick and easy recipe, perfect for busy weekday meals. I found this in the Chicago Sun-Times and it stated that it serves 2 but I have to double it for my husband and myself. I use Thai Kitchen Sweet Red Chile sauce.
Provided by Hey Jude
Categories Vegetable
Time 18m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Pour the chile sauce and broth into a medium-size skillet and bring to a simmer over medium-high heat. Add the shrimp, reduce the heat to medium and cook, turning the shrimp, until they turn pink and opaque and are cooked through and the sauce thickens somewhat, about 3-4 minutes.
- Add water to a large skillet to a depth of about 1 inch and bring to a boil over medium-high heat. Rinse the asparagus spears and snap off and discard their tough ends. Add the asparagus to the boiling water, reduce heat and simmer until the spears turn bright green, about 3 minutes. Drain the asparagus and cut them into 1 1/2-inch pieces, then add the soy sauce to them.
- Spoon the shrimp onto plates; garnish the shrimp with asparagus, cilantro and sesame seeds.
- I serve this with steamed jasmine rice.
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THAI GREEN CURRY SHRIMP - SEASONS AND SUPPERS
From seasonsandsuppers.ca
4.9/5 (8)Total Time 15 minsCategory Main CourseCalories 223 per serving
- Blanch asparagus: Place flat on a plate and cover with plastic wrap. Microwave for 60-90 seconds. Allow to cool slightly, then cut into 2 - 3-inch pieces. Alternately, you can boil a bit of water over high heat in your wok and blanch asparagus for a minute or two in the water. Remove to cool, then cut. Discard water and continue with rest of recipe.
- Heat oil in wok or deep skillet over medium-high heat. Add onion and bell pepper (if using raw shrimp, add now as well). Cook, stirring, until they soften. Add ginger and garlic and cook for another 30-45 seconds. Add curry paste and cook, stirring for 30-45 seconds. Add a few tablespoons of the cream from the top of the coconut milk and cook, stirring another 30 seconds. Add remainder of can of coconut milk, chicken broth and fish sauce. Add blanched and chopped asparagus and allow mixture to bubble away, stirring occasionally, for 3 minutes or so. if using cooked shrimp, add now and cook another few minutes to warm shrimp. Taste and add salt and pepper to taste. (You can also add additional curry paste, if you like).
- Serve, garnished with basil leaves and with a lime wedge for drizzling. Lovely serve with rice or over rice noodles.
THAI SHRIMP AND ASPARAGUS - SHRIMP RECIPES - GOOD …
From goodhousekeeping.com
Cuisine ThaiTotal Time 25 minsCategory Dinner, Main DishCalories 470 per serving
- 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.
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