What to do when the fish dies and you can't release it.
Stir-Fried Shrimp and Asparagus
from the Williams Sonoma Seafood Cookbook
Stir-Fried Shrimp and Asparagus
from the Williams Sonoma Seafood Cookbook
2 lb. large shrimp (prawns), shelled,
with tail segments intact, and deveined
1 tsp. sea salt
1 tsp. Asian sesame oil
1 tblsp. tamari or light soy sauce
1 bunch asparagus, ends trimmed and stalks peeled
2 tblsps. peanut or canola oil
2 cloves garlic, minced
1 tblsp. peeled and minced fresh ginger
1 green (spring) onion, including tender green parts,
cut on diagonal into 1-inch slices
2 tblsps. Chinese rice wine or dry sherry
fresh cilantro leaves for garnish
Steamed white rice for serving
Place the shrimp in a glass or ceramic bowl and add the salt, sesame oil, and soy sauce. Toss to coat. Cut the asparagus on the diagonal into pieces about 2 inches long.
In a large wok or saute pan over medium-high heat, heat the peanut oil until the oil shimmers. Swirl the pan to coat evenly with the oil. Add the garlic, ginger and shrimp and toss and stir until the shrimp are evenly pink on both sides, about 1 minute. Using a slotted spoon or a skimmer, transfer the shrimp to a bowl.
Add the asparagus to the pan and toss and stir over medium-high heat until bright green, about 1 minute. Add the green onion and wine. Cover the pan and cook until the asparagus is tender-crisp, about 2 minutes. Return the shrimp to the pan and toss and stir just until heater through, about 1 minute. Pour into a shallow bowl and garnish with cilantro leaves. Serve immediately, with the steamed rice.