During my monthly excursion to Costco last week, I saw some beautiful shrimp that I just couldn’t resist. I wasn’t quite sure what I was going to use them for, but I figured that worst case scenario, I’d just sauté them quickly with some garlic salt and eat them with a salad.
What I actually ended up creating, however, turned out to be a whole lot more interesting…
1 lb shrimp, peeled and cleaned
1 lb asparagus (approx), sliced into about 1″ pieces
1 head of cauliflower (riced, or chopped up into small pieces–last night, the thought of having to clean the food processor was not all that appealing to me, so I just chopped up the cauliflower.)
1 red bell pepper, chopped
1 med onion, diced
3-4 cloves garlic, minced
6 green onions, chopped
2 tsp fresh ginger, grated
2-4 tbs sesame oil
Salt & pepper to taste
Heat 2-3 tbs of the sesame oil over medium heat in a large skillet (I ended up needing a bit more cooking fat about half-way through the process, so keep your bottle nearby).
Once the pan is hot, add the asparagus. After about 4 or 5 minutes, add the diced onion and garlic to the pan. Once the onion starts to soften (3-5 minutes), add the bell pepper.
As the bell pepper cooks, add in your freshly grated ginger and mix well. If you don’t have fresh ginger, you can sub 1tsp of dried ground ginger.
At this point, I added some salt & pepper to the mix. I tend to season periodically during the cooking process rather than just all at once.
After about 3 more minutes, add the cauliflower to the pan and mix well. Once all the veggies are close to being done, toss in the shrimp and stir while they cook.
Once the shrimp are pink all the way through, the dish is done. Add some more salt & pepper if desired, toss in the green onions for a fresh note, and enjoy!