langostino asparagus & mushrooms rice w/ savory orange sauce
TOTAL TIME:
SERVES:
20 mins
2-3
Ingredients:
1 lb Langostino tails, thawed and patted completely dry with paper towels
2 Strips Thick cut bacon, cut into 1/2" pieces
8-10 oz Crimini or white mushrooms cleaned, sliced and separated 1/2 for asparagus, 1/2 for Langostinos)
1 Bunch Green Onions, sliced and whites separated from green stems
3 Cloves Garlic, finely minced
6 TBL Butter, divided
1/2 Cup Italian parsley, finely chopped
1 tsp Sea salt, fine grain, divided
1 Cup Jasmine rice, rinsed
2 Cups Chicken broth
1 jar La Maison Signature Savory Orange Sauce
How to Prepare:
Cook Jasmine rice according to directions, substituting chicken broth for water. (Optional: add 1 TBL of the butter and 1/2 tsp of the sea salt to the broth before adding the rice.)
While rice is cooking, add 3 TBL of the butter to a large skillet over medium heat. As the butter starts to bubble, add half the
mushrooms and the white onion slices, toss to cover with butter and let cook 3-4 minutes.Heat La Maison Signature Sauces Savory Orange Sauce, keep warm and put aside.
Remove the onion/mushroom mixture from pan and add the asparagus. Roll asparagus to brown all sides for approximately
3-4 minutes. Add the onion/mushroom mixture back over the top of the asparagus and let cook for approximately 1 more
minute.Remove to a warmed serving plate.
Heat wok or high sided skilled to high heat and add the bacon, stirring constantly. Cook until bacon is crisp.
Add the green onion slices, minced garlic and mushrooms and toss on high heat for approx. 1-2 minutes.
Add Langostinos and continue to toss on high heat for 1 minute more.
Place a serving of rice on pre-warmed plates, place Langostino mixture over rice, and serve asparagus/mushroom mixture on
the side.