Before I tell you about this terrific Shrimp Stir-fry with Asparagus recipe I wanted to give you an update on our crowdfunding. Our effort hit its deadline last Friday and we’re very very pleased to have raised $11,710.00, thanks to all of your support!! You are AMAZING!! The money raised will help us move forward in our mission. We are all very excited and grateful here in our offices – yay!!
I dream of a world where no one is hungry and everyone has clean water. I’m not asking for much – but so many don’t have this basic human right. I dream of MARY’s secret ingredients making this happen!! If we all band together, buy some boxes, (Spring box deadline is April 25th), we CAN make this happen. And then the whole world would be a happy productive place, in all four corners. It would be truly AWESOME!!!
My husband LOVES shrimp!! We don’t eat it often because I only like to get this fresh Florida shrimp from this one fish store in NYC, that used to be right near our old office location but now since we’ve moved to the Tribeca area, we don’t get to go there often. Only if we stay in the city and drive there on a Saturday. With (what I hear) spring coming soon, (it snowed again on Tuesday) asparagus will be plentiful, so I recommend you make this very easy and delicious, slightly spicy Shrimp Stir Fry with Asparagus. Fresh, clean-tasting, healthy and good for you – all good things!!
So make this shrimp dish for your family and serve with LOVE . The pancetta adds big flavor, along with the garlic, asparagus is so tasty this time of year, the chili flakes add a touch of spice and the cashews give you some buttery crunch. It’s a win-win and super quick to throw together.
SHRIMP STIR-FRY WITH ASPARAGUS – serves 3 – 4
1 Tbs. olive oil (you don’t need much oil as the pancetta will render some fat)
1 – ¼” thick slice of pancetta, minced into ¼” pieces
1 bunch of asparagus, tough ends removed, cut into 11/4” lengths
3 large cloves of garlic, minced
1 lb. large shrimp, peeled with tails left on, washed and patted dry
¼ – ½ tsp. hot chili pepper flakes
2 Tbs. dry white wine or dry vermouth
Handful of roasted cashews (I even used lightly salted ones)
Chopped fresh Italian parsley for garnish
Warm the olive oil on medium heat in a large skillet. Add the minced pancetta and sauté for about 4 minutes. Add the asparagus and toss and cook for 2 -4 minutes more. Add the garlic and cook for 1 minute.
Meanwhile, make sure your shrimp are washed and patted dry, Season one side with salt and pepper. Add the shrimp and cook for about 2 minutes. Turn the shrimp over and add the white wine and sprinkle on the chili flakes. Continue cooking until the shrimp are pink and done, about 2-3 minutes total, on this other side. Throw in the handful of cashews and toss all to distribute evenly.
Serve over steamed Jasmine rice and garnish with chopped fresh parsley.
We’re getting ready for an Easter/Passover (Peaster!) combo dinner on Saturday night and I’m so excited to see all of our guests. We will be 10 around the table and we’re going to start with a homemade Matzo ball soup that my husband will make and the main will be a barbecued fresh ham with an ancho fig chutney. I haven’t figured out the rest of the dishes yet. Any suggestions???
Happy Peaster to everyone!! (or should it be Eastover?)