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RECIPE: Coconut Shrimp & Asparagus Stir-Fry

Posted at 11:33 AM, May 25, 2016
and last updated 2016-05-25 12:33:44-04

Chef Justin Clark of City Market shares the recipe for his coconut shrimp and asparagus stir-fry.

See more at http://thecitymarket.org/.

Coconut Shrimp and asparagus stir fry
                    1 pound raw shrimp, peeled, tails on
                    salt and pepper
                    1 pound fresh asparagus spears
                    2 tablespoon vegetable oil, divided
                    2 teaspoons grated fresh ginger
                    2 cloves garlic, minced
                    1 medium red sweet pepper, seeded and cut into 1-inch pieces
                    1 medium red onion, cut into thin wedges
                    1 tablespoon sesame seeds
                    2 cups coconut milk
                    1 tablespoon lime juice (Fresh)
                    1 teaspoon toasted sesame oil
                    2 tablespoons freshly chopped cilantro
Instructions
1.                Season shrimp with salt and pepper then sauté in 1 tbsp of vegetable oil over medium-high heat in a large wok for 3 to 5 minutes, or until no longer translucent. Remove to a plate and keep warm.
2.                Snap off and discard woody bases from asparagus. If desired, scrape off scales. Cut asparagus diagonally into 2-inch pieces (you should have about 3 cups).
3.                Pour remaining vegetable oil into the wok; heat wok over medium-high heat. Add ginger and garlic; cook and stir for 15 seconds. Add asparagus, sweet pepper, and red onion; cook and stir for 3 minutes. Add sugar snap peas and sesame seeds; cook and stir for 3 to 4 minutes more or until vegetables are crisp-tender.
4.                Add coconut milk , lime juice to vegetable mixture; return shrimp to wok and toss gently to coat. If desired, then finish with sesame oil. Serve with steamed rice or quinoa