Serves: 4
Total Calories: 316

6 tablespoons olive oil
2 tablespoons finely chopped red onions
2 tablespoons finely chopped garlic
24 raw medium shrimp (21 to 25 per pound) shelled and deveined
2 1/2 cups trimmed asparagus spears cut into 2 inch lengths
1 1/2 tablespoons roasted chili paste
12 dried small whole chilies (optional)
1/2 cup Red or Green Bell Pepper Puree (red)
1/2 cup diced red bell pepper
1/2 cup diced onion
1/2 cup lemon grass stock or Chicken Stock
1 tablespoon Thai fish sauce
1 tablespoon Thai sweet black bean sauce
1 teaspoon black pepper

Heat olive oil in a large skillet over high heat. Add garlic and red onions and sauté until garlic is lightly browned, about 1 1/2 minutes. Add shrimp, asparagus, chili paste, and whole chilies and cook, stirring constantly, 2 minutes. Add all remaining ingredients and cook, stirring constantly, 3 more minutes. Transfer to a platter and serve.

Nutritional Facts:

Serves: 4
Total Calories: 316
Calories from Fat: 180

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Thai Chili Fish
Grilled Salmon with Kaffir Lime Sauce
Grilled Red Snapper with Rosemary Honey Glaze
Grilled Tuna with Roasted Red Bell Pepper Sauce
Spicy Mint Calamari
Soft Shell Crabs with Garlic Ginger Sauce
Malaysian Clams
Santa Fe Chili Mussels
Oysters with Ginger Sauce
Roasted Chili Oysters
Scallops with Mango Salsa
Sunrise Scallops with Ginger Cream Sauce and Chili "Flames"
Blackened Scallops with Roasted Garlic Chili Sauce
Spicy Garlic Shrimp
Prik King Shrimp
Shrimp and Asparagus with Roasted Chili Sauce
Tiger Prawns with Cilantro Cream Sauce