SHRIMP THAT'S WHAT I WANT FOR DINNER ENJOY DAN:

SHRIMP STIR- FRY by CHEF DAN:
Serves 4

INGREDIENTS:

1 pound shrimp, peeled and deveined
2 tablespoons sesame oil, divided
1 tablespoon red curry paste
1 tablespoons rice vinegar
2 tablespoons Marsala
2 teaspoon corn starch
2 tablespoon hoisen sauce
2 tablespoons MAE PLOY sweet chili sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
2 shallots, thinly sliced
3 garlic cloves, minced
1 thumb-size fresh ginger, minced
1 cup snap peas
10 stalks asparagus
1 cup fresh baby portabella mushrooms, sliced
1/4-cup red wine
1/4-cup toasted peanuts
12 ounces rice noodles, place in bowl of hot water for 20 minutes

DIRECTIONS:

1. Whisk together the soy sauce, Marsala, hoisen sauce, sweet chili sauce, rice vinegar, brown sugar, and corn starch,
2. Set aside.
3. In a wok heat 1 tablespoon sesame oil over high-heat.
4. Add red curry paste and stir until dissolved.
5. Add garlic, ginger shallots, and shrimp and cook for about 2-3 minutes, until shrimp are nice and pink.
6. Set aside.
7. Add remaining tablespoon sesame oil, and when sizzling add asparagus, snap peas, and mushrooms, cook stirring for about 3-4 minutes.
8. Stir in wine and scrape the bottom of the wok to pick up browned bits.
9. Return shrimp mixture to the wok.
10. Stir in soy sauce mixture, stirring to coat.
11. Cook about 2-3 minutes, or until asparagus and peas are bright green but still crunchy.
12. Serve over rice noodles.

ENJOY DAN: BON-APPETITE!!