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Categories:
salt Jasmine rice chile oil olive oil shrimp lemon juice freshly ground pepper almonds freshly grated lemon zes
Viewed: 39 - Published at: 4 months agoIngredients
- Coarse salt
- 1 bunch asparagus (about 1 pound), trimmed
- 1 cup jasmine rice
- 1 1/2 teaspoons toasted sesame chile oil
- 2 teaspoons olive oil
- 1 pound rock shrimp, peeled
- 2 tablespoons plus 1 teaspoon fresh lemon juice
- Freshly ground pepper
- 1/2 cup sliced almonds, toasted
- 1 tablespoon freshly grated lemon zes
Method
- Prepare an ice-water bath; set aside.
- Bring a medium pot of water to a boil; add a large pinch of salt.
- Blanch the asparagus until bright green and tender, about 3 minutes.
- Immediately transfer with tongs to the ice-water bath to stop the cooking.
- Drain well; pat dry.
- Cut the spears on the diagonal into thin pieces; set aside.
- Bring the rice and 1 1/2 cups water to a boil in a medium saucepan.
- Cover, and reduce heat to medium-low.
- Simmer until the liquid is absorbed and the rice is tender, about 10 minutes; set aside.
- Heat the sesame and olive oils in a large skillet over medium-high heat until hot but not smoking.
- Add the shrimp; stir to coat.
- Stir in the lemon juice, and season with salt and pepper; cook until the shrimp are pink and cooked through, about 3 minutes.
- Stir the shrimp, rice, asparagus, and almonds in a large bowl.
- Garnish with lemon zest.
