Saturday, January 5, 2013

Asparagus and Garlic Shrimp

I've had an intense craving for seafood the last few days...too much bird over the last two months will do that to you. So this dish seemed like a quick and easy way to bring shrimp to the table.


Pairing Knife
Chefs Knife
Cutting Board
Large Saute Pan


1.5TBl. Butter
3 Cloves garlic, rough chopped
1 Bunch Asparagus *
1lb Shrimp (I used clean shrimp that still have the tails and shell)*
Bunch of Scallions (green onions)
6 (or so) salami slices, chopped
Salt and Pepper

*Cleaning shrimp and "cutting" asparagus.

Even though you have purchased cleaned shrimp, there is a black line you will see running down the shrimp. You will want to clean this out, by cutting along the "line" with a knife and removing's sand and will make for a gritty bite if you leave it in. Then remove tail and peal.
Asparagus- The bottoms of the asparagus can get very woody so it's best to get rid of need to use a knife though. Grasp the asparagus with your hands at each end and bend. Where it snaps off, discard that bottom half and then you can cut the top half smaller if you like.

Melt the butter in the pan on medium heat, when butter is melted add garlic and stir for 30 seconds or so. Add in asparagus and a pinch of salt and pepper, when almost cooked add in shrimp and stir occasionally so heat is distributed evenly. When shrimp is about cooked (it cooks quickly) toss in the salami and scallions to finish it off. Add more salt and pepper as needed.
Serve immediately.


No comments:

Post a Comment