SHRIMP AND ASPARAGUS WITH SORREL

Shrimp and Asparagus With Sorrel image

Provided by Barbara Kafka

Categories dinner, easy, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

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Ingredients

3 tablespoons unsalted butter
5 ounces sorrel, leaves only, cut across into thin strips (about 3 cups), or substitute watercress
2 pounds asparagus, tough parts of stems broken off, remaining portions peeled and cut into 1-inch lengths
1 1/2 pounds medium shrimp, peeled and, if desired, deveined, or 1 1/4 pounds cleaned
1 teaspoon kosher salt
Freshly ground black pepper to taste
4 cups cooked white rice

Steps:

Melt butter over low heat in large frying pan. Add sorrel, and cook, stirring occasionally, for 2 to 3 minutes, until sorrel is wilted.
Turn up heat. Add asparagus and shrimp. Cook for 2 minutes, stirring, until shrimp begin to change color. Add 1/2 cup water, and cover. Cook, stirring once, for 5 minutes. Shrimp should be cooked through, but not tough, and asparagus tender.
Season with salt and pepper, and serve over rice.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 1454 milligrams, Sugar 4 grams, TransFat 0 grams