Fresh Gulf Shrimp-versatile, healthy and one of Louisiana’s greatest assets. Lemon, garlic, butter and wine are natural partners to the shrimp-saute it all with some asparagus and you have the main players in this dish. Here’s a look at Sweet Daddy D’s quick, tasty and no-angst recipe for Sauteed Shrimp with Asparagus. Everything’s cooked in about 30 minutes and everyone will absolutely love it!
Here’s What You Need
This recipe works well with medium to large fresh shrimp and fresh asparagus. If you can’t get fresh shrimp, there’s probably some frozen at the grocery or seafood market-but fresh asparagus are a must. The real flavor drivers are lemon, lemon-pepper seasoning, garlic and butter. Both shrimp and asparagus pair well with lemon, so this is a natural combination. We’ll use everything the lemon has to offer-zest, juice and slices. Shallots offer a base sweetness and the dry white wine helps concentrate and bring out all the flavors. The Herb and Spice Blend goes well with both the shrimp and the asparagus: dried oregano, basil and thyme. Classic and basic…unbeatable combination.
Here’s What You Do
First…you have a beer. This is a simple, no-angst recipe and really fun to cook when you do all your prep work in advance. Have a beer or some wine, read over the recipe and make sure that you have everything you need. A nice 12” saute pan is perfect for this, although a wok is also perfect.
Mise en Place. Peel, devein and wash the shrimp. While you are taking out the vein, slice along the back and butterfly the shrimp. Rinse well and pat them dry with some paper towels. Place the shrimp in a bowl and add the lemon-pepper seasoning and mix well. Set the seasoned shrimp aside. Measure out the Herb and Spice Blend and set aside in a ramekin. Slice the shallots and chop the garlic. Wash the asparagus and slice on the bias into pieces about 1 to 1 ½ inches long. Zest half the lemon, cut in half and squeeze the zest-ed half and get the slices from the other half. Measure out the wine and the butter.
Saute the shallots in the butter. High heat is important in preparing this dish, so you’ll have to pay attention and stick with it. When the butter is frothy, throw in the shallots and saute until they are starting to get clear. This should only take a few minutes.
Add in the aromatics. Throw in the garlic, Herbs and Spices, lemon zest and the lemon slices. You’ll use the high heat to lightly roast these ingredients and sharpen their flavors. This only takes a couple of minutes and when you can really start to smell their intense aroma, you have it.
Reduce the wine. Add in the wine, shake the pan to incorporate everything and bring it to a high simmer. Let it reduce down to at least half, maybe a little less than half. This will condense the flavors and cook off the alcohol. When you have that, its time for the asparagus.
Throw in the asparagus and the shrimp. Make sure the heat is high and add the remaining tablespoon of butter. When the butter is almost melted, add the asparagus and and saute for a couple of minutes, then add the shrimp. You don’t want these to over cook, so shake the pan and stir continuously for five minutes. Make sure all the sides of the shrimp have hit the bottom of the pan and get a little browned on the edges. There should be a smooth, creamy light sauce.
There you have it, easy as that. Serve immediately with rice, potatoes, pasta, quinoa and a nice green salad.
Here’s some notes and tips:
- Don’t overcook the shrimp or the asparagus. The shrimp get tough and the asparagus get mushy. Wait until the end and make sure the fire is hot!
- The Lemon-Pepper Seasoning will likely contain salt and will contain pepper. Be prudent when adding extra!
- Shrimp are a great low-calorie source of protein. For more information on the health benefits of shrimp, click here.
- Asparagus are a good source of fiber and have great anti-inflammatory and antioxidant properties. Click here for more information on the nutritional value of asparagus.
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