Sesame Shrimp and Asparagus
What You Need
1 cup jasmine rice
1/8 teaspoon salt
4 teaspoons olive oil
1 1/2 teaspoons Asian sesame oil
2 pounds asparagus, trimmed
¼ cup soy sauce
2 teaspoons seasoned rice vinegar
1 large green onion, chopped
1 pound large shrimp
1/8 teaspoon crushed red pepper
Preheat oven to 450 degrees. Prepare rice as label directs.
Meanwhile, in a cup, combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil. In a jellyroll pan, toss asparagus with oil mixture. Roast 10 to 12 minutes until tender.
In a small bowl, whisk soy sauce, vinegar, green onion, and remaining ½ teaspoon sesame oil; set aside dressing. Shell and devein shrimp.
In a non-stick 12 inch skillet, heat 2 teaspoons olive oil over medium-high heat until very hot. Add shrimp; sprinkle with the crushed red pepper and cook 3 minutes, stirring frequently.
Arrange shrimp, asparagus, and rice on 4 plates. Drizzle with dressing and serve. Makes 4 main dish servings.
Tip: You can substitute long grain, aromatic basmati, or Texmati rice for the jasmine rice.