Orange Shrimp and Asparagus

• Gluten free

• Seafood

  • 1 lb Shrimp

• Produce

  • 1 batch Asparagus
  • 2 tsp Ginger
  • 2 tbsp Tangerine peel, dried

• Condiments

  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1/4 tsp Black pepper
  • 2 tsp Cornstarch
  • 1/2 tsp Sea salt, fine
  • 2 tbsp Sugar

• Oils & Vinegars

  • 2 tbsp Olive oil
  • 3 tbsp Rice vinegar

• Drinks

  • 1/4 cup Orange juice

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on omnivorescookbook.com

Description

Ingredients

• 2 tablespoons olive oil (or vegetable oil)
• 1 batch asparagus, tough ends removed
• 2 teaspoons minced ginger
• 1 pound shrimp, peeled and deveined
• 1/4 teaspoon fine sea salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 2 tablespoons dried tangerine peel (or orange zest)
• 1/4 cup orange juice
• 3 tablespoons rice vinegar (or distilled white vinegar)
• 1 tablespoon light soy sauce (or soy sauce, or tamari for gluten free)
• 1 tablespoon Shaoxing wine (or dry sherry, or rice wine, or chicken stock)
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/4 teaspoon fine sea salt

Directions

• Add dried tangerine peel to a small bowl and cover with hot water. Soak for about 20 minutes, or until the tangerine peel softens. Drain and finely slice. Transfer 2 tablespoons sliced tangerine peel into a bowl, and save the rest in a airtight container in the fridge for next time. If you do not use dried tangerine peel, grate fresh orange to make 2 tablespoons orange zest instead.
• Add the rest sauce ingredients to the bowl with tangerine peel (or orange zest). Mix well.
• Heat 1 tablespoon oil in a large skillet over medium high heat until hot. Add asparagus. Sprinkle with sea salt and black pepper. Cook and stir until blistered and cooked through. (Footnote 1) Transfer to a serving plate.
• Add the other 1 tablespoon oil, ginger, and shrimp. Cook for 30 seconds. Stir and cook until the surface of the shrimps are just cooked but the insides are still a bit transparent. Mix the sauce again to dissolve the cornstarch completely and pour into the pan. Cook and stir until the sauce thickens.
• Transfer the shrimp and the sauce onto the asparagus.
• Serve warm over steamed rice.