Sauteed Shrimp and Asparagus
This quick, no-angst dish is ready in about 30 minutes. Succulent Gulf Shrimp sauteed with tender asparagus and intensified with lemon, garlic, butter and wine, their natural partners.
Servings: 4 Servings
- 1 ½ pounds fresh shrimp
- 2 tablespoons lemon/pepper seasoning see Notes
- 6 tablespoons Butter in all
- 2 medium Shallots sliced
- 2 cloves garlic chopped
- ¾ cup Dry White Wine
- Zest and Juice of ½ lemon
- 2 lemon slices
- 1 bunch fresh asparagus sliced-see Notes
Herb and Spice Blend
- ½ teaspoon dry oregano
- ¼ teaspoon dry thyme
- ½ teaspoon dry basil
- Kosher salt and ground black pepper to taste
Peel, de-vein and rinse the shrimp. Pat dry with paper towel and place in a bowl. Set aside.
In a 12" saute pan (or similar), heat 4 tablespoons of the butter over high heat.
When the butter is frothy, add the shallots and saute for about 3 minutes until starting to clear.
Add the aromatics (garlic, lemon zest, lemon slices and the Herb and Spice Blend) and saute until aromatic-about 2 minutes.
Add the white wine and lemon juice, mix to blend, simmer about two minutes until starting to reduce.
Still over high heat, add the asparagus and shake the pan back and forth and saute over high heat for another 2 minutes.
Continue to simmer, shaking the pan often until the wine is reduced by about half.
Sprinkle the lemon-pepper seasoning on the shrimp and add them to the skillet. Add the remaining butter. Shake the pan back and forth and toss to saute over high heat for 5 to 8 minutes.
Don't overcook the shrimp or the asparagus because that will only make the shrimp tough and the asparagus mushy. Keeping the heat high helps cook the asparagus and shrimp quickly and hopefully with just slight char on the edges.
Don’t coat the shrimp with the lemon pepper until just before adding them to the skillet. The citrus in the spice will start to “cook” the shrimp and they will end up overcooked.
Discard the tough, woody bottom inch or two of the asparagus before cooking. Also, depending on the thickness of the asparagus, the skin may be tough as well. If you have thick asparagus, say ½ inch in diameter or larger, just peel the tough skin off the stem with a vegetable peeler by placing the asparagus on a cutting board and running the peeler from just below the head all the way to the bottom.
Shrimp are a great low-calorie source of protein. Asparagus are a good source of fiber and have great anti-inflammatory and antioxidant properties.
Leftover Sauteed Shrimp and Asparagus can be kept in the refrigerator for 3 to 5 days if stored in an airtight container. Reheat it in a skillet over medium-high heat until heated through. You can use the microwave to reheat the shrimp and asparagus, but this may overcook the shrimp so that they are hard and rubbery while the asparagus gets mushy.
You can also freeze leftover Sauteed Shrimp and Asparagus up to 3 months (for best quality), if wrapped in an airtight container. Vacuum sealers are excellent for this. To reheat, let the shrimp and asparagus defrost in the refrigerator overnight, then saute in a skillet over medium-high heat until heated through. You can use the microwave to reheat the shrimp and asparagus, but it’s not recommended...hard, rubbery and mushy, remember?
The Lemon-Pepper Seasoning will likely contain salt and obviously pepper. Be prudent when adding extra salt and pepper. Start out with a little at first, then add more if you want after tasting at the end.
Calories: 415kcal | Carbohydrates: 15g | Protein: 39g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 474mg | Sodium: 1480mg | Potassium: 551mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1392IU | Vitamin C: 43mg | Calcium: 321mg | Iron: 7mg
This recipe came from www.firstyouhaveabeer.com.