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
