Buttery Shrimp with Asparagus & Cashews recipe

By tulawdog

Ingredients

• 1 lb asparagus - hard ends snapped off, then stalks cut into thirds
• 1/2 lb large shrimp (about 14-15 shrimp) - shelled and deveined
• 1 1/2 tbsp unsalted butter
• 2-3 garlic cloves
• 1 tbsp Shaoxing rice wine or dry sherry (optional)
• Pinches of salt, to taste
• A few dashes of Season with Spice’s freshly ground Malabar Black Pepper, or to taste
• 1/4 tsp of Season with Spice’s finely ground white pepper
• Handful of unsalted roasted cashews
• 1 tsp sesame oil
• Read more: http://blog.seasonwithspice.com/2013/05/shrimp-with-asparagus-stir-fry.html#ixzz2V3vviPyA

Preparation

Step 1

1. Bring a saucepan of water to a rolling boil, then add in asparagus and blanch for one minute. Drain and run under cold water to refresh. Set aside.
2. Heat butter in a large frying pan or wok over medium heat. When the butter starts to froth, add garlic and sauté for a few seconds until fragrant. Add in blanched asparagus. Turn heat up to high and stir fry for one minute. Add in shrimp and continue to stir fry for 2-3 minutes. Toss to coat with the butter, then add the seasonings. Stir in cashews and sesame oil, mixing well. Serve immediately.

Note:
- If you get the shrimp cleaned ahead of time (or buy them pre-shelled & deveined), this dish is so quick and easy to cook up, giving you a tasty meal on any day of the week.

Read more: http://blog.seasonwithspice.com/2013/05/shrimp-with-asparagus-stir-fry.html#ixzz2V3vxZkMF