Almond Asparagus Shrimp on Steamed Rice Recipe

Almond Asparagus Shrimp on Steamed Rice

Recipe courtesy of Blue Koi

Level: Easy
Yield: 4 servings
Total: 30 min
Active: 30 min

Nutritional Analysis Per Serving
Serving Size: 1 of 4 servings
Calories: 716
Total Fat: 22 g
Saturated Fat: 2 g
Carbohydrates: 108 g
Dietary Fiber: 5 g
Sugar: 12 g
Protein: 21 g
Cholesterol: 50 mg
Sodium: 505 mg

Ingredients ()

• 2 teaspoons vegetable oil
• 24 cleaned, peeled and deveined prawns
• 2 teaspoons minced garlic
• 1 cup chicken broth
• 2 tablespoons white sugar
• A dash of salt
• A dash of white pepper
• 2 tablespoons mayonnaise
• 8 fresh asparagus, cut into 1-inch sections
• 1/2 cup sundried tomatoes
• 8 cups cooked steamed rice
• 2/3 cup sliced toasted almonds

Cook Mode (Keep screen awake) NEW: You can now switch to Cook Mode to keep your screen awake.

Directions

1. Heat a large saute pan over medium-high heat. Add the vegetable oil. Place the prawns in the pan gently to avoid splashing. Add the garlic and saute until the garlic is fragrant and the prawns turn pink.
2. Reduce the heat to medium and gradually add the chicken broth, sugar, salt, white pepper, and mayonnaise. Stir and cook until the sugar dissolves and the sauce is well blended and begins to simmer.
3. Add the asparagus and sundried tomatoes and saute for an additional 30 seconds, ensuring the sundried tomatoes are evenly cooked.
4. Pour the mixture over a bed of cooked steamed rice. Top with the toasted almonds and serve.

Taste the sauce before adding the asparagus and sundried tomatoes to adjust the salt and white pepper to your liking.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Recipe courtesy of Blue Koi Noodles and Dumplings, Kansas City, MO