ALMOND ASPARAGUS SHRIMP ON STEAMED RICE
Steps:
- Heat a large saute pan over medium-high heat. Add the vegetable oil. Lay the prawns in the pan slowly without splashing them in the oil. Add the garlic, then saute until the aroma of the garlic permeates and the prawns turn pink. Turn the heat to medium and slowly add the chicken broth, sugar, salt, white pepper and mayonnaise. Mix and saute all the ingredients until the sugar is clearly melted and the sauce is evenly combined and starts to boil. Add the asparagus and sundried tomatoes at this time and saute for another 30 seconds (making sure the sundried tomato is evenly cooked). Then pour over a bed of cooked steamed rice. Sprinkle the toasted almonds on top, and then serve.
STEAMED RICE
Steps:
- To cook jasmine rice:
- Bring four cups water to a boil. Add rice, salt and oil and boil hard until you see big rounds of boiling rice, approximately three to four minutes. Reduce heat to simmer, cover pot and cook for 15 minutes. Check rice with a fork, taste. If it is a little al dente, leave covered on stove with the heat off for three to four more minutes. Serve in individual bowls
PERFECT STEAMED RICE
Steps:
- Place rice, water and salt in a saucepan. Bring liquid to a boil over medium heat. Cover and simmer over low heat until the rice is as tender as you like it, about 18 minutes. If there is any leftover liquid in the pot, drain the rice in a strainer. Remove half of the rice for another day. To remaining rice, stir in butter and cheese and/or ham; adjust seasoning.
ASPARAGUS-SHRIMP DUMPLINGS
Provided by Food Network Kitchen
Categories appetizer
Time 50m
Yield 18 to 24 dumplings
Number Of Ingredients 0
Steps:
- Puree 8 ounces shrimp (peeled and deveined) in a food processor with 2 teaspoons each cornstarch, minced ginger, sesame oil and dry vermouth and 1 teaspoon soy sauce until mostly smooth. Transfer to a bowl and stir in 1/2 cup thinly sliced trimmed asparagus, 3 tablespoons chopped chives, 1/2 teaspoon kosher salt and 1/4 teaspoon sugar. Spoon about 2 teaspoons filling onto a dumpling wrapper. Dampen the edges and fold into a half moon; crimp the edges with your fingers. Repeat to make 18 to 24 dumplings. Cook in a steamer basket set over simmering water until cooked through, 6 minutes. Serve with soy sauce for dipping.
ASPARAGUS CASSEROLE I
This has been passed down 3 generations and is always a family favorite especially around holidays!
Provided by KSBEESON
Categories Side Dish Vegetables Asparagus Baked
Time 40m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a small bowl, mix together the Cheddar cheese and cracker crumbs. In another dish, stir together the melted butter, soup, and the juice from the can of asparagus.
- Use half of the cracker mixture to make a layer in the bottom of a 1 1/2 quart casserole dish. Arrange half of the asparagus spears over the crumbs, sprinkle with 1/2 of the almonds, then pour 1/2 of the soup mixture over. Build another layer, starting with the remaining asparagus spears, then the remaining soup mixture, and ending with the remaining cheese and crumbs on top.
- Bake for 20 minutes in the preheated oven, or until the top is golden.
Nutrition Facts : Calories 307.1 calories, Carbohydrate 17.3 g, Cholesterol 45.3 mg, Fat 23.5 g, Fiber 1.8 g, Protein 8.1 g, SaturatedFat 11.3 g, Sodium 708.6 mg, Sugar 0.9 g
CHINESE FRIED RICE WITH SHRIMP AND PEAS
This is a more subdued version of fried rice than the spicier Thai fried rice. It's a great dish to make if you have cooked rice on hand and a great vehicle for whatever vegetables may be in your refrigerator. Feel free to add other cooked vegetables, meat or seafood.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, one pot, main course, side dish
Time 15m
Yield Serves four to six
Number Of Ingredients 11
Steps:
- Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
- Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.
Nutrition Facts : @context http, Calories 315, UnsaturatedFat 6 grams, Carbohydrate 45 grams, Fat 8 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 560 milligrams, Sugar 1 gram, TransFat 0 grams
ASPARAGUS WITH SLICED ALMONDS AND PARMESAN CHEESE
This simple recipe takes ordinary asparagus and turns it into a side dish that any man in your life will love! Serve as a side dish to grilled salmon or turkey meatballs.
Provided by BRENOLA
Categories Side Dish Vegetables Asparagus
Time 12m
Yield 4
Number Of Ingredients 4
Steps:
- Melt butter in a large skillet over medium-high heat. Add the asparagus, and cook, stirring, about 3 minutes. Stir in almonds and parmesan, and cook until the cheese is slightly browned, about 3 to 5 minutes.
Nutrition Facts : Calories 177.9 calories, Carbohydrate 7.1 g, Cholesterol 22.6 mg, Fat 14.3 g, Fiber 3.7 g, Protein 8.3 g, SaturatedFat 5.6 g, Sodium 170.7 mg, Sugar 2.7 g
STEAMED ASPARAGUS WITH ALMOND BUTTER
A simple but elegant way to serve asparagus. This can also be prepared one day ahead. From Bon Appetit, Keep It Simple cookbook.
Provided by lazyme
Categories Vegetable
Time 25m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Melt 2 tablespoons butter in heavy small skillet over low heat.
- Add shallots and garlic and saute until tender, about 5 minutes.
- Pour into medium bowl.
- Add remaining 6 tablespoons butter, parsley, lemon juice and peel to shallot mixture and whisk to blend.
- Season with salt and pepper.
- Steam asparagus until crisp-tender.
- (Can be made 1 day ahead; cover butter mixture and asparagus separately; chill).
- Place butter mixture in heavy large skillet over medium heat.
- Add almonds and cook until butter browns, stirring occasionally, about 3 minutes.
- Add asparagus and stir until heated through.
- Season to taste with salt and pepper.
- Divide asparagus among plates.
Nutrition Facts : Calories 164.4, Fat 14.7, SaturatedFat 7.6, Cholesterol 30.5, Sodium 18.9, Carbohydrate 6.9, Fiber 3.1, Sugar 1.8, Protein 4.2
SIMPLY STEAMED ASPARAGUS
Makes even tough asparagus, tender and tasty! Try using vinaigrette dressing in place of the butter too.
Provided by KIMIRAEJ
Categories Side Dish Vegetables Asparagus
Time 15m
Yield 4
Number Of Ingredients 4
Steps:
- Place water in the bottom half of a steamer pan set. Add salt and butter, and bring to a boil.
- Trim the dry ends off of the asparagus. If the spears are thick, peel them lightly with a vegetable peeler. Place them in the top half of the steamer pan set. Steam for 5 to 10 minutes depending on the thickness of the asparagus, or until asparagus is tender.
Nutrition Facts : Calories 31.7 calories, Carbohydrate 4.4 g, Cholesterol 2.7 mg, Fat 1.2 g, Fiber 2.3 g, Protein 2.5 g, SaturatedFat 0.7 g, Sodium 160.1 mg, Sugar 2.1 g
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