Shrimp with asparagus and cherry tomatoes
6 servings
20 minutes
Shrimp with asparagus and cherry tomatoes is an exquisite dish of Mediterranean cuisine that combines the freshness of seafood with aromatic vegetables and a refined sauce. It harmoniously intertwines the delicate taste of shrimp, the light crunch of asparagus, and the sweetness of cherry tomatoes, complemented by a spicy note of soy sauce and ginger. This dish not only pleases the eye with its vibrant colors but also impresses with its rich flavor nuances. It is perfect for a light dinner or festive table, highlighting the gastronomic heritage of Mediterranean cuisine where freshness and simplicity of ingredients play a key role. The aroma of sesame oil and crunchy seeds add the finishing touch, making it unforgettable.
1
Boil the rice.
- Long-grain rice: 1 glass
2
In a cup, mix soy sauce, vinegar, and ginger.
- Soy sauce: 2 tablespoons
- Wine vinegar: 2 tablespoons
- Grated ginger root: 1 tablespoon
3
Roast sesame seeds until golden brown.
- White sesame seeds: 1 tablespoon
4
Cut the asparagus into 5 cm pieces and sauté in vegetable oil until soft. Add tomatoes and cook for another 2 minutes. Pour in the soy sauce mixture, add shrimp, and heat through. Remove from heat and drizzle with sesame oil.
- Green asparagus: 500 g
- Vegetable oil: 2 teaspoons
- Red cherry tomatoes: 600 g
- Cooked peeled prawns: 500 g
- Soy sauce: 2 tablespoons
- Wine vinegar: 2 tablespoons
- Grated ginger root: 1 tablespoon
- Sesame oil: 1 teaspoon
5
Before serving, place rice on plates, top with asparagus and shrimp, and sprinkle with sesame seeds.
- Long-grain rice: 1 glass
- Green asparagus: 500 g
- Cooked peeled prawns: 500 g
- White sesame seeds: 1 tablespoon
