A homemaker is passionate about all things food. In fact, she even has a food-trip buddy—her four-year-old daughter! Her little girl's absolute faves? Shrimp and asparagus. So the devoted mom created this delicious and healthy dish for her junior foodie.
Serves 3 to 4
Prep Time 10 minutes
Cooking Time 10 minutes
Ingredients:
12 pieces medium to large shrimps
1 bundle fresh asparagus,
cut into 2-inch strips
1 tablespoon olive oil
1 tablespoon butter
1 clove garlic, crushed
2 tablespoons less sodium oyster sauce
2 tablespoons cream of asparagus soup mix,
dissolved in 3/4 cup water
pistachio nuts, shelled
Instructions:
1 Peel shrimps, leaving tail intact, and devein. Set aside.
2 In a hot pan or work, saute garlic in olive oil and butter.
3 Stir in shrimps. When they turn pink, add the asparagus and oyster sauce.
4 Pour in the soup mix and water mixture. Mix well.
5 Sprinkle with pistachio nuts before serving. Best served with steamed rice.
Substitution tip: Can’t find pistachio nuts? Use cashew nuts instead!
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