Ingredients
Directions
- 1-1/4 to 1-1/2 lbs medium shrimp
- 1/4 cup dry white wine
- 1 sprig fresh thyme or 1 t dried
- 1 pound aspargus trimmed and cut into pieces (baby/petite best)
- Salt to taste
- 3 T Olive Oil
- 3 T butter
- fresh ground pepper to taste
- 4 large garlic cloves (minced)
- 2 plum tomatoes, peeled seeded and diced or 1/2 cup drained canned diced tomatoes
- 2 T Italian parsley
- Cayenne pepper to taste
- Rice/Couscous/Linguine
- Peel, devein, and rinse shrimp. REMOVE THE TAILS. Save shells.
- Combine shells, wine, and thyme in sauce pan.Cover with water and bring to a boil.Simer uncovered for 15 minutes. Strain and measure out 1/4 cup stock. (Freeze or discard remainder)
- Cook asparagus uncovered in boiling salted water for about 3 minutes.Drin, reserving the liquid. Rinse with cold water to stop cooking process and drain well. Measue out 1/4 cup of cooking liquid, discard the rest.
- Heat 2 T olive oil and 1 T butter in a large heavy skillet over medium heat.Add shrimp,salt and pepper to taste and cook for 1-1/2 minutes. Add garlic and cook until shrimp is cooked through. Do not over cook. Spoon shrimp into bowl.
- Wipe skillet clean, then heat 1 T olive oil and 1 T butter over medium-low heat. Add asparagus, salt and pepper to taste and cook to desired doneness. With slotted spoon transfer asparagus to bowl with shrimp.
- Pour shrimp stock and asparagus liquid into skillet. Boil, stirring frequently, until reduced to about 1/3 cup. Add tomatoes, 1 T butter, parsley and cayenne to taste
- Return shrimp and asparagus to skillet and toss over medium-low heat until thoroughly heated. Taste and adjust seasoning. Serve over hot cooked rice, couscous, or linguine.
- Baby or petite asparagus is best. If thick asparagus is used the stalks should be trimmed and quartered
- DO NOT OVERCOOK THE SHRIMP
Notes