Asparagus & Pea Pods with Shrimp (#18-02)
(Serves 4)
From Madison, WI listener Jennifer Stibitz

1 1/2 lb Asparagus, cut diagonally into 1" pieces 2 1/2 Cups Snow peas or Chinese pea pods 1 Lrg Red bell pepper, cored & sliced 3/4 lb Shrimp, peeled & deveined, with tails removed 2-3 Tbsp Candied ginger, slivered Canola oil spray		1 Tbsp Sesame oil 4 1/2 tsp Brown sugar 2 tsp Rice or red wine vinegar 2 tsp Soy sauce 2 tsp Toasted white sesame seeds Cooked brown rice (optional)
*To your own taste Lightly coat skillet with canola oil cooking spray. Over medium-low heat, cook candied ginger and shrimp 3 minutes, stirring constantly to prevent sticking. Shrimp is done when it turns opaque. (Be careful not to overcook or shrimp will turn rubbery). Set aside. In large pot, using steamer insert, lightly steam asparagus, about 2 minutes. Add pea pods and red pepper; steam for 2 minutes more. (Do not overcook; vegetables should be slightly crunchy.) In large bowl, whisk together sesame oil, brown sugar and wine vinegar. Add vegetables, shrimp and candied ginger; toss until well mixed. To serve as main dish: Sprinkle with sesame seeds, and serve over rice (makes 4 servings). To serve as salad: Chill for 3 hours, sprinkle with sesame seeds, and serve as side dish (makes 6 servings). Nutritional Analysis: Calories 11 % ( 229 cal) Vitamin D 0 % ( 0 IU ) Protein 52 % (26.5 g ) Thiamine 21 % (0.31 mg ) Carbohydrate 7 % ( 26 g ) Riboflavin 18 % ( 0.3 mg ) Total Fat 7 % ( 5.1 g ) Niacin 25 % ( 5 mg ) Saturated Fat 4 % (0.92 g ) Vitamin B6 15 % ( 0.3 mg ) Mono-Unsaturated 5 % (1.28 g ) Folate 67 % ( 268 mcg) Poly-Unsaturated 8 % ( 2.1 g ) Sodium 29 % ( 315 mg ) Cholesterol 65 % ( 130 mg ) Calcium 14 % ( 137 mg ) Dietary Fiber 22 % ( 6.2 g ) Magnesium 23 % ( 94 mg ) Caffeine 0 % ( 0 mg ) Potassium 49 % ( 923 mg ) Vitamin A 19 % ( 185 RE ) Iron 35 % ( 6.3 mg ) Vitamin C 234 % ( 140 mg ) Zinc 17 % ( 2.5 mg ) Calories from Protein: 41 % Carbohydrate: 41 % Fat: 18 % Bon Appetit & Stay Well!

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