Fast and easy. I really like the lime, ginger, sesame sauce. Travis and I decided that you could use any vegetable(s) you like. The asparagus was good, but snap peas or broccoli would work too. I do have to say that you should buy the sesame oil if you don't already have it. It really added to the flavor, and aroma of the house! If you're not a shrimp person, I think chicken cubes would be just as good.
Good Housekeeping, April 2009
Total Time: 30 mins.
4 Servings
1 c. quick-cooking (10 minute) brown rice
3 tsp. Asian sesame oil
1 1/2 lbs. asparagus, trimmed and cut into 1 inch pieces
1 lb. peeled and deveined shrimp
1 tbsp grated peeled fresh ginger
2 tbsp reduced-sodium soy sauce
2 tbsp fresh lime juice
1/4 c. loosely packed fresh basil leaves, thinly sliced
Cook rice as label directs.
Meanwhile, in 12-inch nonstick skillet, heat 2 tsp sesame oil on medium 1 minute. Add asparagus and cook 7 to 8 minutes or until asparagus is tender-crisp, stirring occasionally. Add shrimp and ginger, cook 5 to 6 minutes or until shrimp are opaque throughout, stirring occasionally.
Stir in soy, lime, basil, and remaining sesame oil; remove from heat. Serve over rice.
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