Mar

5

Sabroso Saturday: Shrimp, Asparagus, and Mushroom Stir-Fry

by Migdalia

It’s Sabroso Saturday (Translation: Tasty Saturday)! The day when we share recipes that have helped us stretch our budget, our imagination and our taste buds, without sacrificing our health.

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I had my first taste of shrimp when I was 27. I was on a date and I didn’t want to appear uncouth when I was offered a bite.  I closed my eyes, opened my mouth and took a bite. Trying to appear as if I had more culinary experience than I did, I pasted on a smile and chewed.  I needn’t have worried, it was sabroso.

Although I can’t recall how the restaurant made the shrimp, I can recall the sigh of satisfaction I gave when I finished my bite. I wanted to learn how to make shrimp myself. My taste buds craved more.

Since then I have made countless recipes with shrimp. My boys, thankfully, love it so we tend to have it quite often. I also learned Shrimp etiquette. I did a Google search and found a wonderful site called What’s Cooking America

Below I copied and pasted their etiquette tips.

Shrimp Cocktail: If large shrimp are served in a stemmed glass, pick them up with an oyster fork or whatever fork is provided and bite off a mouthful at a time, dipping into the sauce before each bite.

Large Shrimp: If large shrimp are served on a platter with sauce and no fork, pick up with your fingers, dip into sauce and put to your mouth. When eating shrimp with the tail still on, hold the shrimp by the tail and dip it into the sauce once. Eat it in one bite if it is not too large. Otherwise, eat it in two bites. Do not dunk the second bite into the sauce! Then discard the tail as you would olive pits or toothpicks.

Deep-Fried Shrimp: Tail-on deep-fried shrimp is meant to be eaten with the fingers.

Skewered Shrimp: If eating shrimp on a skewer, slide the shrimp off onto a plate (even if it is a paper plate at a cook out). Skewered shrimp should never be eaten like a corn dog.

Oriental Dishes:When eating shrimp with the tail that are part of some oriental dishes or fried foods, remove the tail with a fork and set to the side of your plate or on a separate “discard dish” if one is provided.

Now that I’ve saved you from being as uncouth as I was, I wanted to share a Shrimp, Asparagus, and Mushroom Stir-Fry recipe that is not only tasty but healthy. It’s reprinted with permission from Recipes for the Heart

Till next week, eat hearty, eat healthy and eat well!

¡Buen provecho!

Shrimp, Asparagus, and Mushroom Stir-Fry
Serves 4; 1 1/2 cups shrimp mixture and 1/2 cup rice per serving

  • 1/4 cup fat-free, low-sodium chicken broth
  • 2 tablespoons plain rice vinegar
  • 2 tablespoons soy sauce (lowest sodium available)
  • 1 tablespoon cornstarch
  • 1 teaspoon toasted sesame oil
  • 1/4 teaspoon salt
  • 1/2 cup uncooked instant brown rice
  • 1 1/2 teaspoons canola or corn oil and 1 1/2 teaspoons canola or corn oil, divided use
  • 1 cup shiitake mushrooms, stems discarded, thinly sliced
  • 2 teaspoons grated peeled gingerroot
  • 2 medium garlic cloves, minced
  • 16 ounces asparagus, trimmed, cut on the diagonal into 1-inch slices (about 2 1/2 cups)
  • 1 pound raw medium shrimp, peeled, rinsed, and patted dry

 

Preparation

  1. In a medium bowl, whisk together the broth, vinegar, soy sauce, cornstarch, sesame oil, and salt. Set aside.
  2. Prepare the rice using the package directions, omitting the salt and margarine.
  3. Meanwhile, in a large nonstick skillet, heat 1 1/2 teaspoons canola oil over high heat, swirling to coat the bottom. Cook the mushrooms, gingerroot, and garlic for 2 minutes, stirring constantly.
  4. Stir in the asparagus. Cook for 2 minutes, stirring constantly. Transfer the mixture to a large bowl. Set aside.
  5. Add the shrimp to the broth mixture, stirring to coat.
  6. In the same skillet, heat the remaining 1 1/2 teaspoons canola oil over high heat, swirling to coat the bottom. Cook the shrimp mixture for 2 minutes, or until the shrimp are pink and just cooked through. Stir in the asparagus mixture. Cook for 1 minute, or until the vegetables are heated through and the sauce is thickened, stirring constantly. Serve over the rice.

Cook’s Tip: Stir-frying is a quick and easy technique—just make sure you have all your ingredients prepped before you begin. Once the pot is hot, things move fast!

Nutrients per Serving:
Calories 212 ; Total Fat 6.0 g ; Saturated Fat 0.5 g ; Trans Fat 0.0 g ; Polyunsaturated Fat 2.0 g; Monounsaturated Fat 3.0 g ; Cholesterol 168 mg ; Sodium 544 mg; Carbohydrates 17 g; Fiber 3 g; Sugars 2 g; Protein 23 g

Dietary Exchanges
1/2 starch, 1 vegetable, 3 lean meat

This recipe is reprinted with permission from Recipes for the Heart, Copyright © 2011 by the American Heart Association. Published by Publications International, Ltd. Available on ShopGoRed.com starting mid-February, while supplies last.

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Do you have a Sabroso Saturday recipe you would like to share?  It’s easy!

If you are a blogger,  you can share a sabroso/tasty recipe you have posted this week on your blog by adding a DIRECT  link to it below.

If you do not blog but have a Latinalicious recipe that you would like to share, shoot me an e-mail at MsLatina (AT) latinaonamission.com with “Sabroso Saturday” in the Subject line. If I am able to make it at home and my family enjoys it, I will feature it!   

Readers can view linked-up recipes by clicking on their names below.

Enjoy & have a healthy Sabroso Saturday!

Share and Enjoy. Go ahead, you know you want to.

    About the Author

    Migdalia Rivera, also known as Ms. Latina in social media, is a single Latina mother of a teen, tween and two Australian Shepherds. When not chasing after her energetic bunch, she connects influential bloggers with brands and PR agencies via her blogger network, Stiletto Media. Migdalia gets her glam on as a Glambassador. She also knows that beauty begins on the inside; as a result, she promotes heart health as a Go Red for Women and Go Red Por Tu Corazon Spokesperson, the Spanish version of Go Red.

    { 14 comments… read them below or add one }

    1 OfeliaNJ March 5, 2011 at 11:15 am

    Lesli doesn’t like shrimp as much as I like shrimp. For me, seafood is usually a “dinner out” treat.

    I definitely appreciate the etiquette tips, don’t want to get nasty looks at those dinners or events where shrimp are served.
    OfeliaNJ recently posted..Pollo Saltado – Sabroso Saturday

    2 Mariana March 5, 2011 at 11:22 am

    “Skewered shrimp should never be eaten like a corn dog..” LOL! Not sure why I find that funny. Never gave much thought to how to eat shrimp. Thanks for the tips!

    I posted a recipe over at Blogs De Mamás this week… http://www.blogsdemamas.com/blog/mariana/una-deliciosa-ensalada-de-manzana/
    Mariana recently posted..Just Dance Kids review &amp giveaway

    3 Run DMT March 5, 2011 at 12:20 pm

    YUM! I love shrimp! Love the etiquette tips, too. Never knew there was a right and wrong one to eat shrimp, but good to know! This one made me LOL: “Skewered shrimp should never be eaten like a corn dog.” Well of course not! You’ll take your out with that thing! LOL

    Your recipes sounds delicious! Have a great weekend, mama! :-)
    Run DMT recently posted..A Suess Inspired Supper

    4 Rachel March 5, 2011 at 12:54 pm

    Oh Miggy – that is so funny. I did not have shrimp till I was 20. Go figure. Lovely recipe – so scrumptious. Now I love shrimp!

    Thanks for sharing and for the linky.

    Rachel
    Rachel recently posted..Sabroso Saturday- Mexican Crullers Churros &amp A Giveaway!

    5 Carolyn G March 5, 2011 at 3:07 pm

    Mmmm, delish. We are on a shrimp kick lately. I need to try this recipe!!
    Carolyn G recently posted..Random Willynillyness Cooking Presents- Surf &amp Turf

    6 Small Footprints March 5, 2011 at 5:21 pm

    Makes my mouth water! Thanks to everyone for sharing!
    Small Footprints recently posted..Vegan Recipe – Roasted Butternut Squash Soup

    7 Gabrielle Morel March 5, 2011 at 5:28 pm

    I loved the etiquette tips! I just started to eat shrimp recently, and I have only had it two times. This is going to give me an excuse to have some more. :)
    Gabrielle Morel recently posted..Sabroso Saturday- Cafe Mocha Mini Muffins

    8 Lisa March 5, 2011 at 7:08 pm

    I have always loved shrimp, ever since I was a little girl. it’s my favorite seafood. I can eat shrimp a hundred ways. My favorites are coconut shrimp and shrimp cocktail. Yum.
    Lisa recently posted..Easy Recipe- Cinnamon Roll Pancakes Sabroso Saturday

    9 Mama Kelly aka Jia March 5, 2011 at 9:54 pm

    I am dreaming of summer here so I linked up my recipe for tomato basil salad. I can seriously eat this for lunch (with some good bread along side) and not look for anything more.
    Mama Kelly aka Jia recently posted..Tomato Basil Salad

    10 Shar March 6, 2011 at 7:42 pm

    I love shrimp! Reading your post has me drooling for some right now. Ok, I would write more but I have to go make my grocery list so I can head to the store….
    hmmm
    Item #1 – SHRIMP….

    11 Sabrina March 7, 2011 at 12:06 pm

    I love shrimp but I try not to eat it as often as I used to since I discovered it is a high cholesterol food.

    Will try the recipe…

    12 adal March 11, 2011 at 8:10 pm

    Wow, yes when I discovered that shrimp has high cholesterol I moved it to my list of guilty pleasures. Still, I like shrimp a lot! Saludos, Adal.

    13 Sharon Rooney December 19, 2011 at 5:27 pm

    Wow this recipe sounds just wonderful. All of my favorite things

    jerseygirl137(at)yahoo(dot)com

    14 Amy Orvin October 17, 2013 at 2:11 pm

    My mom wants to try this recipe. Thank you for sharing it!

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