Sunday, February 15, 2009

Chili Shrimp Asparagus Stirfry

If you’ve never been to the website Tastespotting, you’re really missing out. It’s what I call “food porn” (I didn’t come up with that!). It’s a great way to discover new foods & new food blogs. I’m proud to say I’ve made it on there a few times too! It was through Tastespotting I discovered Gina’s Weight Watcher’s Recipes. She has a great blog, and I knew all the recipes would be pretty healthy, even though I’m not on Weight Watchers. I spent some time browsing it and came across this recipe for Chili Shrimp Asparagus Stirfry. I had purchased asparagus earlier in the week when I caught a great sale on it. So when I saw this recipe I was really glad to find a yummy way to use it, plus I had some ginger I wanted to use up. I also added some crushed red pepper to pump up the heat, as we like things a little hot. I served ours over brown rice.


Chili Shrimp Asparagus Stirfry


2 tbsp soy sauce
1 tsp sherry
1 tbsp grated peeled fresh ginger
2 tsp sesame oil
1 pound asparagus, trimmed and cut diagonally into 2-inch pieces
1 chili pepper, sliced
1 bell pepper, sliced
1 lb large shrimp, cleaned
1/2 tsp crushed red pepper (optional)
garlic cloves* (see note below)
salt and pepper to taste

*amount not mentioned in original recipe's ingredients list, so I used 2 cloves


Stir together soy sauce, sherry and ginger; set aside.

In a wok, heat 1 tsp sesame oil over medium-high heat until hot. Add shrimp and cook until shrimp turns white, about 3 minutes. Remove from wok and set aside.

Add remaining oil to wok. When oil is hot, add asparagus and cook 5 minutes or until tender-crisp, stirring frequently. Add garlic. Add peppers and stir another minute. Add shrimp back into the wok. Pour sauce over everything and mix another minute. Adjust salt and pepper to taste.

Serve over rice if desired.

Serves 4. 3 WW points per serving not including rice.

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