Garlic Shrimp With Asparagus
Garlic Shrimp With Asparagus
Rating: (1 rated)
Recipe Yield: Total time: 25 minutes | Serves 4
1 1/4 to 1 1/2 pounds medium or large shrimp, rinsed, shelled, shells reserved 1/4 cup dry white wine 1 sprig fresh thyme plus 1/2 teaspoon minced fresh thyme, or 1 teaspoon dried, divided 3/4 to 1 pound asparagus, peeled if thick, trimmed and cut in 4 pieces Salt 2 to 3 tablespoons extra-virgin olive oil, divided 3 tablespoons butter or 2 tablespoons additional olive oil, divided Freshly ground pepper 4 large cloves garlic, minced 2 plum tomatoes, peeled, seeded and diced, or 1/2 cup diced drained canned tomatoes 2 tablespoons chopped Italian parsley Cayenne pepper, optional Lemon wedges, optional

Step 1 Combine the shrimp shells, wine and 1 thyme sprig or 1/2 teaspoon dried in a saucepan. Cover with water and bring to a boil. Simmer uncovered for 15 minutes. Strain the stock and measure 1/4 cup.

Step 2 Cook the asparagus uncovered in a saucepan of boiling salted water until not quite crisp-tender, about 2 or 3 minutes. Drain the pieces, reserving the liquid, rinse them with cold water and drain well. Measure 1/4 cup cooking liquid.

Step 3Heat 1 or 2 tablespoons of olive oil and 1 tablespoon of butter in a large heavy skillet over medium-high heat until sizzling. Add the shrimp, salt and pepper and cook, tossing often, for 1 1/2 minutes. Add the garlic and cook, stirring, until the shrimp turn pink and are just cooked through, about 1 minute; when you cut one at its thickest part, it should be white inside. Spoon the shrimp into a bowl.

Step 4Wipe the skillet clean, then heat 1 tablespoon of oil and 1 tablespoon of butter in the skillet over medium-low heat. Add the asparagus, salt and pepper to taste and cook, stirring, for 1 minute. With a slotted spoon, transfer the asparagus to the bowl.

Step 5Pour the measured shrimp stock and asparagus liquid into the skillet. Boil, stirring often, until the liquid is reduced to about 1/3 cup, 1 minute. Add the tomatoes, remaining tablespoon of butter, parsley, remaining thyme and cayenne to taste, if using. Return the shrimp and asparagus to the pan and toss over medium-low heat until heated through. Taste and adjust seasoning. Serve hot, with lemon wedges.

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