Sherried Lobster Bisque
INGREDIENTS:
1 lb Large Shrimp, Shelled & 1 ts Cornstarch
Deveined Nonstick Vegetable Oil
2 lg Green Onions Minced Spray
2 tb Soy Sauce 1 tb Oriental Sesame Oil
2 tb Mirin (Syrupy Rice Wine) 1 1/2 lb Asparagus, Peeled & Cut
1 tb Oriental Sesame Oil Into 2 Inch. Pieces
1/2 ts Hot Chili Oil 2 Green Onions, Cut Into
1/2 ts Finely Grated Orange Peel Match-Stick Julienne
1/4 ts Finely Grated Lemon Peel 1 1/2 c Long-Grain Rice Cooked
3/4 c Chicken Broth Orange Peel Julienne
2 tb Dry Sherry OR Port
1 lb Large Shrimp, Shelled & 1 ts Cornstarch
Deveined Nonstick Vegetable Oil
2 lg Green Onions Minced Spray
2 tb Soy Sauce 1 tb Oriental Sesame Oil
2 tb Mirin (Syrupy Rice Wine) 1 1/2 lb Asparagus, Peeled & Cut
1 tb Oriental Sesame Oil Into 2 Inch. Pieces
1/2 ts Hot Chili Oil 2 Green Onions, Cut Into
1/2 ts Finely Grated Orange Peel Match-Stick Julienne
1/4 ts Finely Grated Lemon Peel 1 1/2 c Long-Grain Rice Cooked
3/4 c Chicken Broth Orange Peel Julienne
2 tb Dry Sherry OR Port
Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon. Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne. Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately.