Spring asparagus-and-shrimp saut
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- Prep Time10 mins
- Total Time10 mins
- Makes4 servings
© Royalty-Free/Masterfile
Ingredients
500 g medium shrimp, peeled
2 bunches thin asparagus, about 500 g
3 large garlic cloves, or 2 tsp bottled chopped garlic
2 to 3 plum tomatoes
1 1/2 tsp dried oregano leaves
1 tsp salt
1 tbsp butter
1/2 cup dry white wine
1 tsp finely grated lemon zest, optional
basil or cilantro leaves, optional
Instructions
If using frozen shrimp, defrost in refrigerator overnight or rinse under cold running water until ice crystals melt. Squeeze out excess water. Pat shrimp dry with paper towels. Break tough ends from asparagus. Mince garlic. Coarsely chop tomatoes. In a small bowl, stir oregano and salt.
Melt butter in a large wide saucepan or wok set over medium-high heat. Add asparagus and garlic. Turn asparagus often until well coated and garlic is fragrant, about 2 minutes. Add wine and tomatoes with seeds. Sprinkle with half of oregano mixture. Increase heat to high. Turn asparagus frequently until done as you like, from 2 to 3 more minutes. Remove pan from heat. Immediately remove asparagus to a platter, leaving as much tomato mixture in pan as possible. Cover asparagus loosely with foil to keep warm.
Add shrimp to pan. Sprinkle with remaining oregano mixture. Return to high heat. Stir constantly until shrimp are hot and bright pink, 2 to 3 minutes. Spoon over asparagus and serve. If serving on individual plates, arrange asparagus on plates first. Sprinkle with lemon peel and basil, if using.
Nutrition (per serving)
Calories 160, Protein 19.8g, Carbohydrates 6.7g, Fat 4.7g, Fibre 1.8g, Sodium 742mg.
Treat yourself with asparagus and shrimp in a Mediterranean saut?. It looks decadent but is a snap to make.
Fast lane
Forget about chopping garlic and grating fresh lemon peel. Omit both from recipe, but stir in 1 to 2 teaspoons (5 to 10 mL) hot chili-garlic sauce when you add wine. This gives a good hit of garlic and a fiery little kick as well.