Prep 10 mins
Cook 8 mins
This is an incredibly quick and easy recipe, perfect for busy weekday meals. I found this in the Chicago Sun-Times and it stated that it serves 2 but I have to double it for my husband and myself. I use Thai Kitchen Sweet Red Chile sauce.
- 1⁄2 cup Thai sweet chili sauce
- 1⁄4 cup chicken broth or 1⁄4 cup water
- 1⁄2 lb medium shrimp, peeled and deveined
- 1⁄2 lb asparagus
- 1 teaspoon soy sauce
- 1⁄4 cup fresh cilantro leaves
- 1 teaspoon toasted sesame seeds
- Pour the chile sauce and broth into a medium-size skillet and bring to a simmer over medium-high heat. Add the shrimp, reduce the heat to medium and cook, turning the shrimp, until they turn pink and opaque and are cooked through and the sauce thickens somewhat, about 3-4 minutes.
- Add water to a large skillet to a depth of about 1 inch and bring to a boil over medium-high heat. Rinse the asparagus spears and snap off and discard their tough ends. Add the asparagus to the boiling water, reduce heat and simmer until the spears turn bright green, about 3 minutes. Drain the asparagus and cut them into 1 1/2-inch pieces, then add the soy sauce to them.
- Spoon the shrimp onto plates; garnish the shrimp with asparagus, cilantro and sesame seeds.
- I serve this with steamed jasmine rice.
This is a fantastic recipe and perfect for company too. Was a bit spicy but oh so delicious! I used water instead of chicken broth and left off the cilantro. I may try it with chicken next time to see how that is. We served this over jasmine rice YUM. We will definitely be having this again!
Whoooeeee, this is spicy, but oh, so yummy! I increased the chicken broth a bit to tone it down, but otherwise left it as written. DH really liked it and said it was a keeper. Might add some peanuts and/or celery for a little added crunch. thanks for posting this