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(Bill O'Leary -- The Washington Post)

This recipe comes from Barbara Seelig-Brown's new "The Diabetic Seafood Cookbook" (American Diabetic Association); if you are not on a restricted diet, try this with guava or apricot nectar instead of using the cup of fish stock or bottled clam juice. You can save a few minutes' time by purchasing shrimp that is already peeled and deveined, but be sure to buy shrimp that is not cooked. The rice really takes no time; the Asian-cook technique of adding a few slices of ginger while the rice cooks lends aroma and flavor.

Shrimp and Asparagus Stir-Fry

3-inch piece ginger root

1 cup uncooked basmati rice

12 ounces jumbo (U-15) raw shell-on shrimp

1 tablespoon cornstarch

1 cup dry white wine (such as sauvignon blanc that you could also serve with the meal)

1 tablespoon fish sauce

1 cup fish stock or bottled clam juice (may substitute guava or apricot nectar)

2 tablespoons canola oil

2 or 3 medium cloves garlic

1 pound asparagus

Questions? We're here.

-- Bonnie Benwick

By The Food Section  |  September 22, 2009; 2:00 PM ET
Categories:  Recipes  | Tags: Bonnie Benwick, Dinner in Minutes  
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