Butter & Shrimp – a combination popular from Asia to America to everywhere in between. The butter just gives the seafood dish a rich, creamy, irresistible taste.
With the addition of a spring veggie like asparagus, and a few Asian cooking ingredients like cashews, rice wine, white pepper, and sesame oil – this Buttery Shrimp with Asparagus & Cashews is a simple & delicious stir-fry dish.
Succulent large shrimp and tender asparagus are cooked in creamy butter, and then seasoned with pinches of salt and generous dashes of freshly ground black & white pepper. The basic dish could be served as is, but for a little crunch and added flavor, sesame oil is drizzled over it and a handful of roasted cashew nuts are tossed in.
Serve this Buttery Shrimp with Asparagus & Cashews with fragrant steamed rice, along with a bowl of hot & sour soup, egg drop soup, or Chinese-style ginger mushroom soup.
Buttery Shrimp with Asparagus & Cashews recipe
Ingredients
- 1 lb asparagus – hard ends snapped off then stalks cut into thirds
- 1/2 lb large shrimp about 14-15 shrimp – shelled and deveined
- 1 1/2 tbsp unsalted butter
- 2-3 garlic cloves
- 1 tbsp Shaoxing rice wine or dry sherry optional
- Pinches of salt to taste
- A few dashes of freshly ground black pepper or to taste
- 1/4 tsp of Season with Spice’s finely ground white pepper
- Handful of unsalted roasted cashews
- 1 tsp sesame oil
Instructions
- Bring a saucepan of water to a rolling boil, then add in asparagus and blanch for one minute. Drain and run under cold water to refresh. Set aside.
- Heat butter in a large frying pan or wok over medium heat. When the butter starts to froth, add garlic and sauté for a few seconds until fragrant. Add in blanched asparagus.
- Turn heat up to high and stir fry for one minute. Add in shrimp and continue to stir fry for 2-3 minutes. Toss to coat with the butter, then add the seasonings. Stir in cashews and sesame oil, mixing well. Serve immediately.