Happy Friday everyone! I would like to announce that I am officially a college graduate! Since I graduated in the fall (a semester early!) the ceremony was very small, which was nice. I only knew one girl graduating with me, but I also had the chance to talk to my professor who inspired me to create this blog. We can all thank Mindy for the creation and continuance of Savour the Senses! But back on topic, Friday means time to featured another fellow foodie. This week we have Kiri from Healthy Foodie Travels with a simple, healthy recipe for you all. With that, I give you Kiri:
Chinese Chilled Soy-Glazed Asparagus and Shrimp w/ Warm Tomato Sauce
Hi, I’m Kiri from Healthy Foodie Travels. I’m a German currently living in the United States who loves to travel and experience all kinds of new foods, all the while trying to maintain a weight loss of 100lbs. Recently, I spent my honeymoon in China, and had the most wonderful time seeing the sights and experiencing wonderful vegetable-heavy, delicious dishes that worked perfectly for a healthy yet exciting diet. One of my favorite recipes I found in a Chinese newspaper: Chinese Chilled Soy-Roasted Asparagus With Warm Tomato Sauce, which I love to serve with soy-glazed shrimp, but any protein side should go well with it. This recipe is representative of Northern, or Beijing-style Chinese cuisine, and is especially great in the warmer months. I love the contrast between warm sauce and chilled asparagus – it’s a very refreshing dish that’s easy to make and is colorful on the plate. A perfect way to recreate bits of China at home!
- For asparagus:
- 1 lb asparagus
- 2 medium roma tomatoes
- 1 tbsp fresh ginger root
- 1 clove garlic
- 1 Sichuan pepper or ½ hot pepper
- 1 tbsp soy sauce
- 1 tbsp dark rice vinegar or balsamic vinegar
- For shrimp:
- 8 oz shrimp
- 1 tbsp soy sauce
- 1 tbsp dark rice vinegar (or balsamic vinegar)
- Preheat the broiler.
- Mix soy sauce and vinegar and brush asparagus spears.
- Spread asparagus on a shallow pan or foil-lined cookie sheet sprayed with cooking spray
- Broil for 6 to 8 minutes.
- Transfer to a plate and chill in the fridge for 30 minutes to an hour.
- Meanwhile finely dice ginger, pepper and garlic and brown in a pan.
- Dice tomatoes finely, add to the pan and cook for about 10 minutes over low to medium heat until sauce thickens.
- Mix remaining soy and vinegar and toss the shrimp in the mixture.
- Sear shrimp over medium-high heat for just a few minutes on each side.
- Serve chilled asparagus topped with the warm tomato sauce and serve with the shrimp.
Thanks so much Kiri! What a delicious and healthy recipe! If you or somebody you know would like to be a part of Featured Foodie Friday please e-mail me at savourthesenses (at) gmail (dot) com and we can get you scheduled!