Ingredients: 1 cup jasmine rice 1/8 teaspoon salt 4 teaspoons olive oil 1 1/2 teaspoons Asian sesame oil 2 pounds asparagus, trimmed 1/4 cup reduced-sodium soy sauce 2 teaspoons seasoned rice vinegar 1 large green onion, chopped 1 pound large shrimp 1/8 teaspoon crushed red pepper Time: 25 min
Directions:1. Preheat oven to 450 degrees F. Prepare rice as label directs. 2. Meanwhile, in cup, combine salt, 2 teaspoons olive oil, and 1 teaspoon sesame oil. In jelly-roll pan, toss asparagus with oil mixture; roast 10 to 12 minutes, until tender. 3. In small bowl, whisk soy sauce, vinegar, green onion, and remaining 1/2 teaspoon sesame oil; set aside dressing. Shell and devein shrimp. 4. In nonstick 12-inch skillet, heat 2 teaspoons olive oil over medium-high heat until very hot. Add shrimp; sprinkle with red pepper and cook 3 minutes, stirring frequently. 5. Arrange shrimp, asparagus, and rice on 4 plates; drizzle with dressing. |