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GINGERED SHRIMP

Category:    Seafood
Yield:4 servings
 
      1 lb Large Shrimp, Shelled &             1 ts Cornstarch
           Deveined                                 Nonstick Vegetable Oil
      2 lg Green Onions Minced                      Spray
      2 tb Soy Sauce                           1 tb Oriental Sesame Oil
      2 tb Mirin (Syrupy Rice Wine)        1 1/2 lb Asparagus, Peeled & Cut
      1 tb Oriental Sesame Oil                      Into 2 Inch. Pieces
    1/2 ts Hot Chili Oil                       2    Green Onions, Cut Into
    1/2 ts Finely Grated Orange Peel                Match-Stick Julienne
    1/4 ts Finely Grated Lemon Peel        1 1/2 c  Long-Grain Rice Cooked
    3/4 c  Chicken Broth                            Orange Peel Julienne
      2 tb Dry Sherry OR Port             
 
  Mix First 1O Ingredients in Medium Bowl.  Cover & Refrigerate 2 OR 3 Hours,
  Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl.
  Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat
  Over High Heat.  Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn
  Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon.
   Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To
  Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min.
  Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir
  Until Sauce Turns Translucent, About 2 Min.  Mix in Green Onion Julienne.
    Mound Rice in Deep Platter. Ladle Shrimp Mixture Over.  Granish With
  Orange Peel Julienne And Serve Immediately.
 

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