It’s time to get artsy with a recipe that has a new fusion take on shrimp and asparagus. Follow along with the video and recipe because this week What’s Cooking is coming from the South End’s Beehive restaurant.
Ingredients:
- 6 oz rock shrimp
- 1 cup clear chicken stock
- 1 tbsp dashi powder
- 4 each jumbo asparagus peeled
- 2/3 pieces breakfast bacon
- Rice seasoning
- Fried ginger
- Sliced scallions
Directions:
- Simmer chicken stock, add dashi powder –possibly a dash of soy if broth tastes weak.
- Season rock shrimp with salt, pepper and sesame oil, broil under high heat until just done.
- Season asparagus with salt, pepper and sesame oil, and char grill until very al dente.
- In a warmed shallow bowl, slice asparagus 2 to 3 times, pour broth half way up the bowl.
- Scatter broiled shrimp around asparagus.
- Garnish with pieces of bacon, sliced scallion, rice seasoning and fried ginger.