Shrimp and Asparagus With Ginger-Sesame Sauce

Submitted by ratherbeswimmin

"From Cooking Light. Serving size: 1 1/2 c. shrimp mixture and 3/4 c. rice. Per serving: 409 calories, 8.5 g fat, 32.5 g protein, 47.2 g carb, 3.3 g fiber, 194 mg cholesterol."

 

• Ready In: 1hr 9mins
• Ingredients: 17
• Serves: 4

ingredients

• Marinated Shrimp

• 1⁄4 cup dry white wine
• 2 tablespoons chopped fresh parsley
• 2 tablespoons low sodium soy sauce
• 2 teaspoons minced peeled fresh ginger
• 2 teaspoons dark sesame oil
• 1⁄4 teaspoon salt
• 2 garlic cloves, minced
• black pepper, to taste
• 1 1⁄2 lbs medium shrimp, peeled and deveined

• Remaining Ingredients

• 2 teaspoons vegetable oil
• 2 cups diagonally sliced asparagus (2-inch slices)
• 1 1⁄2 cups sliced shiitake mushroom caps
• 1 1⁄2 cups sliced button mushrooms
• 1⁄4 cup water
• 2 teaspoons cornstarch
• 3 cups hot cooked long-grain rice
• 1 tablespoon sesame seeds

directions

1. For the shrimp: combine the first 9 ingredients in a large zip-lock heavy duty plastic bag; seal the bag and marinate in the frig for 1 hour.
2. Remove shrimp from the bag and reserve the marinade.
3. Heat the oil in a large nonstick skillet over medium-high heat.
4. Add in the asparagus and mushrooms; stir/saute for 5 minutes.
5. Add in the shrimp; cook for 3 minutes or until shrimp are done.
6. Mix together the reserved marinade, water, and cornstarch; add mixture to the skillet.
7. Bring to a boil; cook 1 minute, stirring constantly.
8. Serve over hot rice.
9. Sprinkle with sesame seeds.