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Shrimp and Asparagus with Ginger-Sesame Sauce

Cooking Light APRIL 2000

  • Yield: 4 servings (serving size: 1 1/2 cups shrimp mixture and 3/4 cup rice)

Ingredients

  • Marinated shrimp:
  • 1/4 cup dry white wine
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons minced peeled fresh ginger
  • 2 teaspoons dark sesame oil
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • Dash of black pepper
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • Remaining ingredients:
  • 2 teaspoons vegetable oil
  • 2 cups (2-inch) diagonally sliced asparagus
  • 1 1/2 cups sliced shiitake mushroom caps (about 2 (3.5-ounce) packages)
  • 1 1/2 cups sliced button mushrooms
  • 1/4 cup water
  • 2 teaspoons cornstarch
  • 3 cups hot cooked long-grain rice
  • 1 tablespoon sesame seeds

Preparation

To prepare marinated shrimp, combine first 9 ingredients in a zip-top plastic bag; seal and marinate in refrigerator 1 hour. Remove shrimp from bag, reserving marinade.

Heat oil in a large nonstick skillet over medium-high heat. Add asparagus and mushrooms; sauté 5 minutes. Add shrimp; cook 3 minutes or until shrimp are done.

Combine reserved marinade, water, and cornstarch in a small bowl. Add to skillet. Bring to a boil, and cook for 1 minute, stirring constantly. Serve over rice. Sprinkle with sesame seeds.

Nutritional Information

Amount per serving
  • Calories: 409
  • Calories from fat: 19%
  • Fat: 8.5g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.3g
  • Polyunsaturated fat: 3.6g
  • Protein: 32.5g
  • Carbohydrate: 47.2g
  • Fiber: 3.3g
  • Cholesterol: 194mg
  • Iron: 6.4mg
  • Sodium: 537mg
  • Calcium: 129mg
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