LISA CRAWLEY TSPN00B
1 lb fresh shrimp -- cooked
1 can water chestnuts
1 cup fresh mushrooms -- sliced
1 medium onion -- sliced
1 cup celery -- sliced diagonally
1 1/2 lb fresh asparagus -- steamed
1 11 ounces cn mandarin
1 orange sections -- drained
2 tbsp vegetable oil
1/2 tsp salt
1/4 tsp freshly ground pepper
2 tbsp sugar
2 tbsp soy sauce
1 boiled rice
Directions
Shell; devein shrimp. Drain and slice water chestnuts. Arrange
shrimp, chestnuts, mushrooms, onion, celery, asparagus, and oranges
on lg. tray. Heat oil in wok or electric skillet. Add onion, celery,
salt, pepper, and sugar; cook, stirring, until veg. are crisp-tender.
Add asparagus and shrimp; place mushrooms and water chestnuts over
shrimp. Sprinkle with soy sauce; place orange sections on top. Cover;
cook until mixture begins to steam; reduce heat. Simmer about 12 min.
Serve on rice. Yield: 6 servings.
Recipe By :
Servings: 6 servings
Asparagus & Shrimp Oriental Recipe brought to you by Recipe Ideas
Categories: Asian; Chinese; Fish; Seafood; Shrimp
The History of Recipes
It is actually possible to trace the history of written cooking instructions back into antiquity, certainly as far back as ancient Egypt, and maybe even further. Interesting though that is, mostly, these ancient records were just basic pictorial recipes for meal preparation.
In an interesting twist, the oldest recipe found, according to academics are some tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel blissful. Later on, in The time of the romans 25BC a Roman scholar, called Apicius, assembled some scrolls detailing recipes prepared by the Romans. In his works, Apicius recounts how the meals of wealthy Romans were separated into hors d`oeuvres, entrees and desserts, a style of dining still practiced today. This early Roman chef describes how the early Romans were skilled in the use of a good variety of spices and herbs, including a few that are still present in modern kitchens for example bay, mint and asafoetida. Over the succeeding few centuries, the wealthy families of Europe competed to lay on the most extravagent banquests, and as a result chefs and their collection of recipes were at a premium. However, it wasn`t until the 1800s that cookery and recipe collections became really popular. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, spent years to collecting, testing, and recording the recipes of their peers. The TV revolution brought us TV cooks and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting everybody to access massive numbers of recipes such as those found on this site. |
We hope you enjoy this Asparagus & Shrimp Oriental recipe.
