(Yield: 4 servings)
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh basil
1/4 cup vegetable oil
2 tablespoons minced red onion
3 tablespoons Kikkoman Less Sodium Soy Sauce
3 tablespoons lime juice
1/4 teaspoon grated fresh ginger root
2 slices fresh ginger root, each about 1/4-inch thick
3/4 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound medium-size shrimp, peeled and deveined
3 cups cooked long grain white rice
- Combine cilantro, basil, oil, onion, less sodium soy sauce, lime juice and grated ginger in large bowl.
- Bring 1/2 cup water and sliced ginger to boil in large skillet. Stir in asparagus; cover and simmer 2 to 3 minutes, or until asparagus is tender, yet crisp. Remove asparagus with slotted spoon. Stir into soy sauce mixture.
- Return ginger and water mixture to boil. Add shrimp; cook, stirring, 2 minutes, or until pink. Drain shrimp and cool slightly; discard ginger.
- Combine shrimp and rice with asparagus mixture, tossing together to coat evenly. Cover and refrigerate 1 hour to allow flavors to blend.
If you like this, try...
On any ONE (1) Kikkoman Soy Sauce or Teriyaki Marinade and Sauce 10 oz. or larger.
On any one (1) Kikkoman product.