CHEF BRAD FORD / BLUE DIAMOND CATERING
INGREDIENTS
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
DIRECTIONS:
- 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. Flambé 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).
For more recipe ideas visit www.bluediamondcatering.com.
