If you were to poke around my kitchen right now, you’d see a lot of jars and bottles containing all sorts of liquids and other curiosities. There’s the large jar of vinegar that’s steeping with orange peels (for a natural, orange-scented all-purpose cleaner), a small container of vodka with zested citron peel for a test batch of limoncello, and a giant bottle that holds my first, and possibly failed, attempt at making kombucha.
These endeavors aren’t for the inpatient or the overly tidy. Not only do I have to wait a week or two, but all of these experiments are taking up almost every horizontal surface of the kitchen.
So it sure is nice to throw a simple, healthy and, most importantly, quick meal to the mix. There’s nothing quite like immediate gratification.
This shrimp and asparagus stir fry, which is flavored with shallots, turmeric, and cayenne, can be thrown together in less than 20 minutes. Perfect for those in a hurry. And because you only need one-skillet to cook everything, it’ll be a snap to clean up and get your kitchen back in order. Unless of course you’ve got some vinegar/limoncello/kombucha experiments going on like I do…
Burmese Shrimp and Asparagus Stir-Fry
Yield: 4 servings
Total Time: 20 minutes
* 3/4 pound medium or large shrimp, peeled and deveined
* 3 teaspoons fish sauce, divided
* 1/2 teaspoon ground turmeric, divided
* 1/2 teaspoon salt
* 1 Tablespoon oil
* 1/2 cup thinly sliced shallots
* 1/4 teaspoon ground cayenne pepper
* 1-1/4 pounds asparagus, woody ends trimmed and cut into 2-inch pieces on the diagonal
* 2 teaspoons gluten-free soy sauce, tamari or Bragg's liquid aminos
* 2-3 Tablespoons chopped cilantro leaves
In a large bowl combine the shrimp in 2 teaspoons of the fish sauce, 1/4 teaspoon of the turmeric, and the salt. Let marinate for 15 minutes.
Heat the oil in a large skillet. Add the remaining turmeric, the cayenne pepper and the shallots and cook, stirring frequently, until the shallots have softened. Add the asparagus, the remaining teaspoon of fish sauce, and the soy sauce and cook, stirring occasionally, until the asparagus have begun to soften.
Add the shrimp and cook, stirring frequently, until the shrimp have turned pink and are cooked through, approximately 2-3 minutes.
Top with cilantro and serve hot.
Adapted from The Burmese Kitchen: Recipes from the Golden Land by Copeland Marks