SHRIMP AND ASPARAGUS SUMMER ROLLS
Make and share this Shrimp and Asparagus Summer Rolls recipe from Food.com.
Provided by Sayster
Categories Lunch/Snacks
Time 45m
Yield 16 rolls, 16 serving(s)
Number Of Ingredients 14
Steps:
- Bring a medium pot of water to a boil. Reduce to a simmer. Add shrimp; cook until pink and cooked through, about 2 minutes. Slice cooked shrimp in half lengthwise. Cool, then toss with lime juice and a few pinches of salt. Set aside.
- In a medium bowl, cover rice vermicelli with hot water by 2 inches; let soak for 10 minutes. Drain, and rinse under cold water. Toss with basil, cilantro, rice vinegar and sesame oil. Set aside.
- Have all ingredients ready for rolling the spring rolls: carrot, mango, seasoned rice noodles, shrimp, asparagus and mint leaves.
- Fill a dish or your kitchen sink with warm water. Working with 1 rice-paper wrapper at a time, soak in water for 30 seconds; immediately lay flat on a damp towel. Smooth to remove wrinkles, than fold up the bottom quarter toward the top. Working with your hands, place about two tablespoons of the rice noodles on the folded up part of the wrapper. Place a few asparagus spears, carrot, mango and shrimp on top of the noodles. Add a mint leaf slightly above the rest of the filling.
- Fold sides of the wrapper in toward the middle and roll the summer roll up, keeping the filling tightly pressed together. Tuck a few mini chives in to the side before you roll it all the way. Place roll on a plate and cover with a damp towel.
- Repeat with remaining rice-paper sheets and filling. Chill summer rolls until ready to serve. Slice summer rolls in half to show the vibrant colors inside and serve with avocado puree or peanut sauce.
Nutrition Facts : Calories 51.6, Fat 0.6, SaturatedFat 0.1, Cholesterol 32.2, Sodium 51.3, Carbohydrate 7.7, Fiber 0.7, Sugar 2.3, Protein 4
ROCK-SHRIMP-AND-ASPARAGUS TEMPURA
Provided by Amanda Hesser
Categories appetizer
Time 15m
Yield Serves 4, as a first course
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the salt, egg and 1 cup ice water. Sift the flour into the bowl and whisk until smooth. Fill another wide bowl with panko. Dredge the rock shrimp a few pieces at a time in batter, then panko. Set on a plate. Repeat with remaining shrimp and asparagus.
- Heat 2 inches of oil in a deep, heavy pot over medium-high heat. When the oil is hot enough to toast a panko crumb in 30 seconds, add the shrimp, a few pieces at a time. Fry until golden brown on all sides, less than two minutes, then remove to a plate lined with paper towels. Repeat with the remaining shrimp and asparagus. Serve immediately with a wedge of lemon or ponzu (recipe below).
Nutrition Facts : @context http, Calories 326, UnsaturatedFat 4 grams, Carbohydrate 50 grams, Fat 6 grams, Fiber 4 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 571 milligrams, Sugar 3 grams, TransFat 0 grams
CRUNCHY TOPPED PRAWN & ASPARAGUS BAKE
This recipe is from the *Best Seafood Recipes* of the Australian Women's Weekly cookbook series, is an easy make-ahead fix & makes a great 1-dish meal when paired w/a mixed green salad. Per the intro, "This dish can be made several hrs ahead. Keep covered in the refrigerator & bake just b4 required." *Enjoy*
Provided by twissis
Categories One Dish Meal
Time 42m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- Cook asparagus till crisp-tender, cut into 1-in pieces & set aside.
- Melt 1st butter amt in med saucepan. Add garlic, celery, bell pepper & prawns. Stir constantly over med-heat for about 3 min or till prawns are tender.
- Add flour, stir for 1 min & remove from heat.
- Gradually stir in milk & return to heat, stirring constantly for 3 min or till mixture boils & thickens.
- Remove from heat & stir in asparagus + half the cheese. Spoon mixture into shallow oven-proof dish.
- Combine remaining cheese, breadcrumbs & 2nd butter amt in bowl & sprinkle evenly over the prawn mixture.
- Bake for about 20 min or till golden brown. Allow to cool slightly & serve.
Nutrition Facts : Calories 541.1, Fat 37.2, SaturatedFat 22.6, Cholesterol 244.3, Sodium 1163.2, Carbohydrate 23.3, Fiber 3.8, Sugar 4.7, Protein 29.8
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