* Exported from MasterCook *

THAI SHRIMP WITH ASPARAGUS

Recipe By :
Serving Size : 4 Preparation Time :0:20
Categories : 10-20G Low Carb Regional Thai
Seafood Shellfish Zold


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 lb lg shrimp -- 375g prawns
1 tsp Salt
1 lb Fresh asparagus
1/2 cup straw mushrooms -- whole
4 Green onions
2 tbsp peanut oil -- or vegetable
3 Garlic clove -- chopped
1 tsp splenda
1/2 tsp Ground black pepper
1 tbsp fish sauce -- (nam pla)
1 tbsp Oyster sauce
1/4 cup Chicken stock

SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2-inch 50mm lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking. If using canned mushrooms, drain and rinse them with cold water; set aside. Cut the green onions, including part of the green tops, into 1 1/2-inch 35mm lengths. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together until the mixture is heated through and sauce has a light cream consistency. This should take no more than a few seconds.

Cuisine:
"Thai"










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Per Serving (excluding unknown items): 198 Calories; 9g Fat (40.4% calories from fat); 20g Protein; 9g Carbohydrate; 3g Dietary Fiber; 130mg Cholesterol; 851mg Sodium. Exchanges: 0 Grain(Starch); 2 1/2 Lean Meat; 1 1/2 Vegetable; 1 1/2 Fat; 0 Other Carbohydrates.

NOTES : The AUSSIE Low Carb Gourmet Tony Blakemore
e-mail Tony@carb-lite.au.com
web site www.carb-lite.au.com







Nutr. Assoc. : 1372 0 0 0 0 0 0 0 0 0 0 0