What's for Dinner: Shrimp & Asparagus Stir Fry

Frozen shrimp saves me during the week when I get home too late to think about dinner.

The shrimp defrost so quickly under cold running water and I can either grill them or toss them with a pasta.

Think, think, as I was driving home. What can I do with those frozen shrimp tonight?

I had some asparagus in the fridge, so a stir fy it was going to be.

I used Trader Joe's Soyaki sauce and the world was right again.



Stacey's Easy Stir fry w/ Shrimp & Asparagus:

1 lb. bag of frozen shrimp, defrosted and shells removed (I slice them in half when using the jumbo shrimp)
1 bunch of asparagus, woody stems discarded. Good pieces and tops sliced into 1" pieces on the bias and steamed
peanut oil
2 garlic cloves, sliced or chopped into decent size pieces (not too small or they will burn)
shake or 2 of red pepper flakes (gives it a nice heat)
1/4 cup of Trader Ming's Soyaki or Soy Vey sauce (any Asian marinade that you like)
2 Tbsp of sesame seeds
White rice or Jasmine rice for serving

Note: Here is the easiest and best part of this recipe (besides using bottled Asian sauce).
In a glass bowl, add a little water and steam your asparagus pieces in the microwave for 1 minute on high! They will finish cooking in the skillet.



In a heavy skillet or wok, heat a few tablespoons of oil and saute your garlic until fragrant.

Add the asparagus tips and pieces (make sure you get rid of the water after steaming them) and the hot pepper flakes.



Stir fry the asparagus with garlic about 3 minutes.
Remove the asparagus and garlic to a dish and set aside.

Add a little more oil and saute your shrimp for about 3 minutes until turning pink.



Now add the asparagus back into the pan with the cooked garlic and sprinkle with sesame seeds.



Add the sauce and turn heat down to low and simmer one minute.

Serve over white rice and everyone will think you went out for Chinese takeout!