Shrimp and Asparagus with Roasted Chili Sauce

Serves: 4
Total Calories: 316


6 tablespoons olive oil
2 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
24 raw medium shrimp (21 to 25 per pound) shelled and deveined
2 1/2 cups trimmed asparagus spears cut into 2 inch lengths
1 1/2 tablespoons roasted chili paste
12 dried small whole chilies (optional)
1/2 cup Red or Green Bell Pepper Puree (red)
1/2 cup diced red bell pepper
1/2 cup diced onion
1/2 cup lemon grass stock or Chicken Stock
1 tablespoon Thai fish sauce
1 tablespoon Thai sweet black bean sauce
1 teaspoon black pepper


Heat olive oil in a large skillet over high heat. Add garlic and red onions and sauté until garlic is lightly browned, about 1 1/2 minutes. Add shrimp, asparagus, chili paste, and whole chilies and cook, stirring constantly, 2 minutes. Add all remaining ingredients and cook, stirring constantly, 3 more minutes. Transfer to a platter and serve.

Nutritional Facts:

Serves: 4
Total Calories: 316
Calories from Fat: 180

This Shrimp and Asparagus with Roasted Chili Sauce recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.

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