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- 8 ounces fresh or frozen peeled, deveined medium shrimp (12 oz. in shells)
- 5 zucchini (about 1-1/4 lb.)
- 8 ounces fresh asparagus spears
- 1 fresh jalapeno pepper, seeded and finely chopped*
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 2 tablespoons cooking oil
- 2 tablespoons snipped fresh cilantro
- 1 tablespoon toasted sesame seed
- 2 teaspoons toasted sesame oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
1. Thaw shrimp, if frozen. Halve each zucchini lengthwise. Place each half, cut side down, on a board and cut into long, thin strips. Set aside. Snap off and discard woody bases from asparagus. Cut asparagus diagonally into 1-inch pieces.
2. Place asparagus in a steamer basket over gently boiling water. Cover and steam for 2 minutes; add zucchini and steam for 2 to 3 minutes more or until vegetables are just crisp-tender (dont overcook). Drain well; keep warm.
3. Meanwhile, in a large skillet cook jalapeno, ginger, and garlic in cooking oil over medium-high heat for 30 seconds. Add shrimp. Cook over medium-high heat for 2 to 3 minutes or until shrimp turn pink, stirring often. Stir in cilantro, sesame seed, sesame oil, salt, and pepper. Add zucchini and asparagus to skillet; toss gently to coat. Transfer to a serving platter. If desired, sprinkle with additional cilantro and/or sesame seed. Makes 4 main-dish servings.
- When working with chili peppers, wear plastic or rubber gloves to protect your skin from volatile oils. If your bare hands touch the peppers, wash your hands well with soap and water.
- Servings Per Recipe 4,
- cal. (kcal) 197,
- Fat, total (g) 12,
- chol. (mg) 86,
- sat. fat (g) 2,
- carb. (g) 8,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 5,
- fiber (g) 1,
- pro. (g) 17,
- vit. A (IU) 340,
- vit. C (mg) 66,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- sodium (mg) 239,
- Potassium (mg) 888,
- calcium (mg) 91,
- iron (mg) 2,
- Percent Daily Values are based on a 2,000 calorie diet
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