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Szechuan Shrimp and Asparagus

23 Sep

Hey Loves. I’m back! 🙂

As you can see, I decided to use a new platform for my blog and I absolutely LOVE it!  🙂 WordPress has a wide variety of custom options and I am very excited about this. It gives my blog a sleeker and cleaner look. I am still getting use to this platform. Blade’s Culinary Creations will be a constant work in progress because I want it to be great for you 🙂

Today was a pretty long day with work, the gym, blog editing and more. After all of this, I still needed to eat dinner. My first thought was “something quick”. Szechaun Shrimp and Asparagus was definitely a great choice. Not only was it quick and easy, it was delicious. Enjoy!  🙂


Szechuan Shrimp and Asparagus
by Sonia "Blade"

Ingredients:
12 Ounce Bag of Cooked Shrimp (thawed, remove tails)
12 Ounces Asparagus
1 tsp. Garlic
1 Tbsp Olive Oil

Sauce:
3 Tbsp Ketchup
1/3 Cup Water
1 Tbsp Olive Oil
2 tsp. Minced Ginger
ÂĽ tsp. Sesame Oil
1 tsp. Sweet Chili Sauce
2 tsp. Honey
½ tsp. Sriracha
½ tsp. crushed red pepper flakes (add more if you like it spicy!)
2 tsp. Cornstarch

1) Combine all sauce ingredients in a bowl. Whisk together. Toss 
cooked shimp in sauce and set aside.
2) Cut (washed) asparagus into 2 to 3 inch pieces. Discard 
bottom tips.
3) Heat Olive oil in wok and sauté garlic until fragrant 
(about 15 seconds).
4)Toss asparagus into wok and cook until tender but still 
crisp. Approx 7 to 10 mins depending on thickness of asparagus.
5)Add  sauce and shrimp mixture to pan and toss all together 
until heated though about 5 mins on low heat. 

***Note: Please be sure not to heat the shrimp too long. 
This may cause shrimp to become rubbery.  
Raw shrimp may be substituted for cooked shrimp. 
Just be sure to add time cooking raw shrimp first.***
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