Whipping up dinner doesn’t get much easier than this. Some purchased sweet Thai chili sauce glazes shrimp that you serve over rice with a side of soy sauce-napped asparagus. Light and fabulous and no special frying equipment required. :)
½ cup Thai Sweet Red Chili Sauce
1/4 cup chicken broth or water
½ pound peeled and deveined medium-size shrimp
16 asparagus spears, tough ends trimmed off and discarded
1 teaspoon reduced-sodium soy sauce
1/4 cup fresh cilantro leaves (I used snipped mixed fresh herbs)
1 teaspoon toasted sesame seeds
Rice to serve, optional
1. Pour the chili sauce and broth into a 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 are cooked through, about 4 minutes.
2. Meanwhile, pour water to a depth of 1 inch in a large skillet and bring to a boil over medium-high heat. Add asparagus to the boiling water and reduce the heat to medium.
3. Simmer asparagus until it turns bright green, about 3 minutes. Drain the water from the skillet, cut the asparagus into serving pieces, and then add the soy sauce to the asparagus.
4. To serve, spoon the shrimp onto plates. Garnish the shrimp with the asparagus, cilantro and sesame seeds.
Serves 2 to 4
Recipe from The Dinner Doctor by Anne Byrn
Didn’t know the band. Didn’t know the song. But, I loved the tune title.
And it is great. A little soft rockin’ out, some whistling, he/she vocals, and some spoken words when it ends.