Shrimp and Asparagus Stir-Fry

• 1 tablespoon toasted sesame oil
• 1 medium Vidalia onion, sliced thin
• 1 large bunch asparagus, trimmed and cut on the diagonal into 1-inch pieces
• 1 pound large shrimp, peeled and deveined
• Salt and freshly ground black pepper
• 2/3 cup Rockin Asian Stir-Fry Sauce (page 210) or store-bought sugar-free teriyaki sauce, such as Seal Sama
• 1/2 cup chopped fresh basil

1. Heat a large nonstick saute pan over high heat.
2. When the pan is hot, add the sesame oil.
3. Add the onion and asparagus, and stir-fry until the vegetables are almost tender, about 6 minutes.
4. Season the shrimp with salt and pepper to taste, and add them to the pan.
5. Cook for about 3 minutes, stirring often.
6. Add the stir-fry sauce.
7. When the shrimp are cooked through and the sauce is hot (after about 2 minutes), stir in the basil.
8. Season with salt and pepper to taste, if desired, and serve.
9. Fat: 19.1g (before), 6.4g (after)
10. Calories: 873 (before), 198 (after)
11. Protein: 21g
12. Carbohydrates: 14g
13. Cholesterol: 129mg
14. Fiber: 3g
15. Sodium: 886mg

sesame oil, vidalia onion, shrimp, salt, rockin asian, fresh basil

Taken from www.epicurious.com/recipes/food/views/shrimp-and-asparagus-stir-fry-374938 (may not work)