Shrimp and Asparagus Stir-Fry with Tangerine Sauce

Gayle Payton Walls was at The Cooking School last week as the instructor for "Dinner Everyday". The class enjoyed Beef and Broccoli Stir-Fry, Chicken with Poblano Sauce, Sweet n' Spicy Rubbed Salmon, Toasted Almond Orzo and Molten Chocolate Cakes.

During class, Gayle talked about another of her favorite recipes, Shrimp and Asparagus Stir-Fry with Tangerine Sauce. Gayle graciously agreed to send us the recipe for all to enjoy.

Shrimp and Asparagus Stir-Fry with Tangerine Sauce

Feel free to substitute your favorite veggies. I’m suggesting Asparagus because I’m looking forward to the season when asparagus is abundant and at its peak. Snow peas, broccoli, sugar snaps and carrots would be a great substitute for the asparagus. I encourage you to try this with fresh squeezed tangerine juice this time of year. You can purchase tangerine juice or substitute orange juice, but please opt for a natural fresh squeezed version.

1 pound peeled and deveined shrimp
1 tablespoon reduced sodium soy sauce
1 tablespoon Chinese rice wine (Shaoxing) or dry sherry
1 teaspoon cornstarch
½ teaspoon sugar
1/8 teaspoon white or black ground pepper
1 tablespoon grated fresh ginger
3 cloves garlic, minced
2 green onions, minced
¼ teaspoon red pepper flakes
1 teaspoon toasted sesame oil
2 tablespoons peanut oil, divided
1 pound washed and trimmed asparagus, cut into 1-inch lengths

SAUCE:
1 ½ teaspoons tangerine zest
¾ cup tangerine juice
¼ cup Chinese rice wine or dry sherry
2 tablespoons low sodium soy sauce
2 teaspoons sugar
2 teaspoons cornstarch
1 teaspoon toasted sesame oil
¼ teaspoon red pepper flakes

Toss the shrimp with the soy sauce, rice wine, cornstarch, sugar and pepper. Set aside to marinade with you prepare the rest of the ingredients. In a small bowl, combine the ginger, garlic, green onions, red pepper flakes and 1 teaspoon of the toasted sesame oil. Wash and trim the asparagus. Mix together the sauce ingredients.

Heat 1 ½ teaspoon peanut oil in a large (12-inch) not stick skillet over high heat. When hot add ½ of the shrimp, spreading out to a single layer. Do not stir and allow to cook until pink, approximately 1 minute. Turn and cook the second side of the shrimp for about 20-30 seconds or until almost cooked through, remove to a bowl and cover with foil to keep warm. Add 1 ½ teaspoons peanut oil and repeat with the second half of the shrimp. Transfer to the bowl with the rest of the shrimp. Heat remaining 1 tablespoon peanut oil. When hot add the asparagus, stirring constantly until crisp tender, about 2-5 minutes depending on the thickness of asparagus.

Clear the center of the skillet, add the ginger/garlic mixture to the clearing. With a spatula, stir and mash the mixture until fragrant, 30 seconds to one minute. Stir the garlic mixture into the asparagus, mixing well. Add the shrimp and any accumulated juices. Whisk the sauce to recombine and add the sauce to the skillet. Cook, stirring constantly for 1 minute or until the sauce is thickened.

Serve over rice. Serves 4.