RECIPE # 4300 - FLAMING SHRIMP & PASTA STIR-FRY, Monday, April 20, 2009 - | Nashville News, Weather & Sports

RECIPE # 4300 - FLAMING SHRIMP & PASTA STIR-FRY, Monday, April 20, 2009




1/2 pound  16/20 fresh unpeeled shrimp

1/4 cup mayonnaise

1/4 cup chicken broth

1  tablespoon grated lemon rind

1  tablespoon fresh lemon juice

1  tablespoon olive oil

1  tablespoon peeled grated ginger root

1  tablespoon fresh garlic -- minced

1  shot (ounce) Grey Goose Vodka

1  cup diagonally sliced fresh asparagus -- (1-inch)   (1/2 pound)

2  cups hot cooked penne  (short tubular pasta) cooked without salt or fat

1/4  teaspoon lemon pepper


  • Peel and de-vein shrimp; set aside.
  • Combine mayonnaise and next 3 ingredients in a bowl; stir well with a wire whisk, and set aside.
  • Heat a wok or large non-stick skillet over medium-high heat until hot and add olive oil.   Add ginger root and garlic; stir-fry 1 minute.  Flamb√© with vodka; after flames quickly die down; begin stirring and scraping ginger/garlic bits from pan bottom.  Then add asparagus; cooking until bright green; add shrimp and stir-fry 3 minutes or until shrimp is done. Add mayonnaise mixture and pasta; cook until thoroughly heated. Sprinkle with lemon pepper and a dash of paprika if desired.

Yield: 2 servings (serving size: 1-1/2 cups).

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