Ingredients
- 1/2 c green Mexican Salsa
- 4 green onions
- 1 1/4 lb shrimp
- 1 T parlsey
Directions
- 1 c rice
If serving with rice, set rice to cook.
- 1/2 c green Mexican Salsa
- 2 T soy sauce
- 2 T dry sherry
Combine in a small bowl.
- 2 T vegetable oil
- 4 green onions, cut into 2-inch pieces
- 4 asparagus stalks, cut into 2-inch pieces
Heat oil over high heat; add vegetables and cook, stirring frequently until lightly browned.
- 1 1/4 lb shrimp, shelled and devined
- 1/2 tsp crushed red pepper
Add. Cook 2 min stirring constantly. Stir in salsa mixture; cook 2 min longer or until shrimp turn opaque throughout.
- 1 T parsley, chopped
Remove from heat and stir in chopped parsley.
NOTES
- For a healthy low car option, serve over cauliflower rice instead.