Kickin Asian Shrimp and Asparagus over Rice

This weekend has been nice & relaxing - our first and last for some time that we're not gone or super busy. Sunday night still seems to come way too fast though! I always want just one more day to get things done before the work week starts. . . Anyways, here's another shrimp recipe for ya! We got this inspiration from a recipe we googled. We made a lot of tweaks though & luckily it turned out pretty dang delicious! I was a little unsure about the ketchup component, but it was a crucial ingredient I think. Next time we will likely double the sauce recipe. I recommend you do the same if you like things nice and saucy. We had some soy sauce to pour on top, which works too if you don't want to double it. We used jasmine rice, but you can sub brown rice to make it a bit more healthy. My Dad gave us some Thai chili peppers he got from the farmer's market last time we went home (thanks Dad!). And man are those things hot (which is why we only used one)! If you can't find them, sub any type of hot pepper you'd like (jalapeno, serrano, etc.). The recipe serves about 4. Enjoy!

Ingredients

• Jasmine rice, as much as desired
  
• 1 lb shrimp, peeled and deveined
  
• 3 tbsp. olive oil, divided
  
• 2 tsp. soy sauce
• 2 tsp. dry vermouth
• 1 Thai chili pepper, minced
• 2 cloves garlic, minced and divided
• 1 tbsp. minced ginger
• 2 green onions, chopped
  
• 1 tsp. red curry paste
• 1/2 bunch asparagus, cut into thirds
• 1 tsp. toasted sesame oil
• Cilantro, to garnish (optional)
  

SAUCE:

• 1/4 cup plus 1 tbsp. ketchup
• 2 tsp. sugar
• 1/2 tbsp. salt
• 1 tbsp. dry vermouth
  

Directions

1. Cook rice according to instructions on box.
   
2. Meanwhile, boil water in a medium pot. Add asparagus and cook for about 5 minutes (to blanch). Remove and strain, rinsing with cold water. Set aside.
3. Heat 2 tbsp. olive oil in medium saucepan over medium-high heat. Saute 1 clove of the garlic for about 30 seconds. Add soy sauce, vermouth, and shrimp. Cook until done, about 5-7 minutes. Set aside.
4. Heat 1 tbsp olive oil in a wok (or large saucepan) over medium-high heat. Add chili pepper and saute for 1 minute. Add remaining garlic, ginger, green onions, and curry paste. Stir for about 20 seconds, then add sauce mixture.
   
5. Add asparagus and shrimp to wok. Stir and cook long enough to reheat. Remove from heat and mix in sesame oil.
6. Scoop rice onto plates and top with shrimp mixture. Garnish with cilantro, if desired.