Sautéed Shrimp & Asparagus Over California Jasmine Rice

So I save a lot of recipe tutorials that I find on Facebook, but this one in particular caught my eye because I love shrimp and asparagus. This recipe was quick and easy, two things that are crucial to me because my daughter takes up most of my time! But I thought it was missing something… a carb (laughs). So I picked my favorite, white jasmine rice that I came across after visiting Whole Foods. I will say this, I didn’t follow the recipe to the T. 

Wait, let me explain. I bought all of the ingredients. But instead of reviewing the recipe like I wanted. I jumped up right after I put baby down for a nap (afraid she’d wake up at any moment), and went solely off of memory and it still turned out well.

Prep Time: about 10-15 minutes

1 lb uncooked shrimp 

1 bunch of asparagus 

1 c white rice

1 lemon (for juice)

Fresh ginger

Freshly minced garlic 

It didn’t take long to prep. I say roughly 12 minutes because I had to thaw out my shrimp. To do that I just placed my bag of shrimp into my strainer, and ran cold water over them, tossing them for an even thawing out, until the ice had melted. I didn’t use warm water because I found that higher temperature can begin to cook (pink coloration is an indication of that). I also cut off & disposed of the asparagus ends, and cut the asparagus in half to fit in the pan (rinse them first). I heated 1 tbsp of olive oil on medium heat and tossed my shrimp in with 2 tsp of red pepper, ground peppercorn medley, and a dash of sea salt. I did begin to cook my jasmine rice adding a tbsp of blue bonnet butter & a tsp of lemon pepper for taste. I’ve been taught one of the best ways to cook jasmine rice is to let it cook. Do not stir (I will stir as its finishing up (the bottom will stick if I don’t) when majority of the water is absorbed. If you have any suggestions on how not to burn the rice, please let me know (maybe I should turn my eye down?) in the comments below! This batch I was able to avoid burning by adding a little more water and stirring as it finished cooking down. I also did pre-rinse the rice because I noticed it wasstarchy the first time I cooked it with kabobs (I should’ve blogged that recipe—so good). 

In the meantime, I did remove my shrimp after cooking, and adding my favorite, Kikoman’s soy sauce (original recipe said 2 tbsp), but since I added sea salt, I cut that down to 1 tbsp (forgot the soy sauce was needed after I already added the salt). I added the soy sauce immediately into the skillet to blend into the flavors of the crushed red peppers and peppercorn medley. I then added the asparagus, cooking for 2-3 minutes (I wanted the crunch of the vegetable in tact & Voilà! The end result. 

For the original recipe, brought to you by Tasty! of BuzzFeed, click here!



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