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Easy Shrimp & Asparagus over Rice

This is a quick and easy one. 


·      You'll need two sauté or skillet pans.  One for the base and one for the shrimp

·      One pound of frozen, peeled, and deveined, tail off shrimp. (16-20 count)

·      Salt

·      EVOO or Canola

·      1 sweet onion diced

·      2 garlic cloves thinly sliced

·      1 hot chili or a tablespoon of Calabrian chili

·      1 bunch of asparagus cut at sharp angle about two inches.  Discard the bottom two inches

·      Soy sauce

·      Sugar

·      1 tablespoon of butter  


1.     Rince the shrimp in a strainer or colander under COLD water until they start to thaw. About 3-4 minutes.  Sprinkle with a lot of salt and toss in the colander until well coated.  Let sit for about 1 minute then rinse off the salt and pat dry with paper towel.


2.     Heat the first pan then add enough oil to coat the bottom.  Add the diced onions, thinly sliced garlic, and chili. Stir for a couple of minutes or until the onions start to turn translucent.


3.     Add the asparagus slices, soy sauce, and about a teaspoon of the sugar.   Stir until the asparagus start to get tender. reduce heat.


4.     In your second pan, heat up the butter.  Add the shrimp, and sprinkle with more sugar.  Sauté the shrimp in the butter and sugar until they start to turn pink and curl up.  NOT too long or the shrimp will get tough. 


5.     Combine the shrimp including all the liquid into the first pan.  Turn back up the heat and stir everything together for about minute.


6.     Meanwhile, microwave two of the minute rice cups.  You can use any rice you want, but I prefer the Minute Basmati Rice shown below because it's fast and easy.... like me. 


7.     Divide the rice into serving bowls and pour the shrimp / asparagus and some of the liquid over the rice in each bowl.


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