Main Attraction, Seafood

Sweet and Spicy Shrimp with Asparagus and Snow Peas

This time last year: Summer Solstice Soup of Greens and White Beans

My garden is coming along nicely!  I’ve picked lots of asparagus and spinach, eaten plenty of tender baby green salads and (yes) one ripe strawberry.  Bunches of  self-seeded parsley, cilantro, mint and green garlic have leapt up in random places, too.  I had the kind of lazy Sunday that only happens a few times a year yesterday, and it was just Sean and I for supper.  I had spent the day reading cookbooks and found a recipe for Sweet and Spicy Shrimp, an appetizer from Julie Van Rosendaal’s Grazing cookbook (buy this book!  It’s chock-full of amazing flavours).  I was hoping I could turn it into a main course using up some of the stuff in my garden, plus some glorious green onions and snow peas I picked up at the Berwick Farmer’s Market.  It worked beautifully.  Here are the delicious and easy results:

Sweet and Spicy Shrimp with Asparagus and Snow Peas

1/4 C. Sugar
2 T. Water
2 T. Fish Sauce
1 clove Garlic, minced
1/2 lb. Tiger Shrimp
2 t. Oil
1/2 medium Onion,  sliced
1/2 lb. Asparagus, cut in 1″ lengths
1 C. Snow Peas, tops removed
3 Green Onions, white parts cut in 1″ lengths, green parts thinly sliced
8 C. Baby Greens or Mesclun
2 T. chopped Cilantro
2 T. chopped Mint (optional, but yummy)

Combine the sugar, water and fish sauce in a small saucepan.  Bring to a boil and add the garlic and the shrimp.  Cook, stirring near constantly, until shrimp are pink.  Remove from the heat and drain, reserving the sauce.  In a large pan, heat the oil over medium high heat and add the onion.  Cook and stir a minute, then add the asparagus, snow peas, and white parts of the green onions.  Stir-fry until asparagus is just this side of tender, then turn off the heat and add half the reserved sauce to the pan.  Place the greens in a large bowl and toss with the remaining sauce.  Divide the greens between two plates, then top with the stir-fry.  Arrange the shrimp on top, then sprinkle with the sliced green onions, the cilantro and the mint.