Chili Garlic Shrimp and Spring Veggies

Ingredients

1 lb Thames River Melons asparagus, washed and ends snapped

1 bunch washed and trimmed greens (I used bok choy, but spinach, Swiss chard, or kale would work too!)

2 lbs shrimp, shelled and deveined

3 tablespoons soy sauce

2 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon chili sauce

1 tablespoon maple syrup or Thames River Melons honey

4 cloves garlic, minced

2 tablespoons butter

Instructions

1. Marinate shrimp: Whisk together soy sauce, sesame oil, rice vinegar, chili sauce, sweetener, and garlic. Pour over shrimp and marinate for at least 30 minutes. After 30 minutes remove shrimp and place in a separate bowl. Reserve the liquid for later use!

2. Prep veggies: Wash, prepare, and chop vegetables. For asparagus, chop trimmed stalks into ~1-inch pieces. For greens, chop into bite-sized pieces. Set both aside for later use.

3. Cook shrimp:Place a large pan over medium-high heat. Add the butter and let it melt. Once melted and starting to bubble, add marinated shrimp to the pan. Cook until bright pink and starting to caramelize, around 5 – 6 minutes. Remove from the pan and store on a clean plate or bowl, to prevent overcooking the shrimp.

4. Add asparagus: Add asparagus to the pan that the shrimp was cooked in and sauté for another 5 minutes, until starting to soften.

5. Add shrimp & sauce: Add shrimp back to the pan along with about half of the reserved marinade liquid. Cook until sauce thickens and add more as desired until your preferred sauce thickness is achieved.

6. Add greens:Add greens to the pan and cook until wilted, about 2 – 3 minutes.

7. Final notes: Be sure to Discard remaining marinade liquid, as it contains raw shrimp. The portion you added back to the pan earlier was cooked and is therefore safe to consume, while the raw liquid is not. Serve this shrimp dish with your favourite side – we used pork spring rolls, but rice or noodles would be delicious too!

Recipe developed & photographed by Alex Chesney, RD