Shrimp with Asparagus (with just the right hints of spicy)

I've always been a fan of prawn and shrimp. I can still remember when I was a kid, I would beg my parents to eat at Tokyo Tokyo after Sunday's mass so that I can have Tempura. Up to now, this crustacean is still my favourite.

For some reason, I find it difficult to cook shrimp at home. It doesn't taste as well as the ones I order outside but when you get this craving, there's no stopping me in trying.

One recipe, I will be sharing today (I actually have two in the bag, I'll share the other one next week) is a simple dish called Shrimp with Asparagus. I feel that it will taste better with fresh shrimp that's been peeled and deveined but we have to make do with the frozen variety. The red chili pepper adds a lot of kick to this otherwise simple dish. For the garlic, ginger, and soy sauce, I eyeballed the measurements so just adjust it accordingly depending on your taste and flavour ;)

Shrimp with Asparagus

1 bag of frozen shrimp, thawed
1 bunch of asparagus

olive oil

2 tablespoons dark soy sauce
1 tablespoon crushed red chili pepper flakes
salt and pepper to taste

lemon juice

Wash the shrimp then season with a bit of salt, pepper, and soy sauce. 

In a pan, heat the olive oil. Add the seasoned shrimp, add the crushed red chili pepper flakes, and cook until the shrimp turns pink. Add your minced garlic and ginger. Remove the shrimp from the pan and set aside. 

Cut your asparagus into bite-sized pieces. Cook over medium heat. Once the asparagus is done, add the cooked shrimp, drizzle with a bit of soy sauce. 

Add lemon juice then give it a quick stir.

Serve hot. 

Now bring over the steaming hot rice to partner with this dish. Yum! :)

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