Shrimp and Asparagus Sauté |  |
Ingredients
| 1 1/3 | cups
white rice
| | 8 | oz.
fresh mushrooms, sliced
| | 2 | cloves garlic, minced
| | 4 | tbsp.
olive oil
| | 1 | lb.
fresh asparagus
| | 1 | lb.
shrimp, peeled and deveined
| | 3/4 | cup
roasted red peppers, drained
| | 1 | (15 1/4- oz.)
can pineapple chunks
| | 1 | (8-oz.)
can sliced water chestnuts, rinsed and drained
| | 1 | tsp.
crushed red pepper flakes
| | 2 | tbsp.
sesame seeds, toasted (optional)
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Directions
 | Cook rice according to package directions. Keep warm. |  | Meanwhile, in skillet or large saucepan, cook mushrooms and garlic in hot oil over medium heat 5 minutes, stirring occasionally. Stir in asparagus, shrimp, roasted red peppers, pineapple, water chestnuts and red pepper flakes. Cook, stirring occasionally, 5 minutes. Heat through. Serve with rice. Top with toasted sesame seeds, if desired. |
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