Best Shrimp And Asparagus With Sorrel Recipes

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR

Steps:

• Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

SHRIMP AND ASPARAGUS STIR FRY (UNDER 300 CALORIES) RECIPE BY TASTY

Steps:

• In a large frying pan, heat 2 tablespoons olive oil over medium-high heat.
• Add shrimp to the pan, then season with ½ teaspoon of salt and ½ teaspoon crushed red pepper. Cook until the shrimp is pink. Remove the shrimp from the pan and set aside.
• In the same pan, heat 2 tablespoons olive oil and add asparagus.
• Add ginger and garlic, then season with ½ teaspoon of salt. Stir frequently and cook until the asparagus is tender-crisp.
• Return the shrimp to the pan, then add soy sauce. Stir until the ingredients are well combined. Just before the dish is ready, add lemon juice, stir once more, then serve while hot.
• Enjoy!

GARLIC SHRIMP WITH ASPARAGUS AND LEMON

Steps:

• Place shrimp on paper towels and dry very well.
• Sprinkle shrimp with a bit of the pepper.
• Using a vegetable peeler, peel off strips of the lemon peel and then cut the strips into very thin long pieces; be sure to peel only the yellow part of the peel, not the bitter white part.
• Cut lemon in half and juice it into a small dish, removing seeds.
• Heat a deep 12 inch skillet (preferably NOT non-stick) over medium high heat for 1 minute.
• Add 2 Tbsp of the oil and heat until it's shimmering hot -- just a few seconds.
• Add the shrimp in a single layer and do not disturb it; let cook for about 2 minutes until browned.
• Turn shrimp over and brown the other side, about 1 1/2 minutes, then transfer to a plate. Shrimp should not be cooked through.
• Reduce heat to medium-low and add garlic, stirring for 30 seconds.
• Add asparagus, lemon zest strips, red pepper flakes and cook, stirring for 2-3 minutes.
• Add chicken broth and cover, simmering for 1-2 minutes until asparagus is almost done.
• Stir cornstarch with 1 Tbsp water and stir into the pan.
• Add shrimp back to the pan and cook another 1-2 minutes until done.
• Stir in 1 Tbsp lemon juice, then taste and add more juice and pepper if needed.

SHRIMP AND ASPARAGUS STIR FRY

Steps:

• In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
• In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
• Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
• Once shrimps become opaque and a pink color, add asparagus.
• Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
• Serve with hot white rice as desired.
• .

SHRIMP AND ASPARAGUS BISQUE

Steps:

• Peel and devein shrimp (reserving shells).
• Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
• Strain and set aside.
• Cut raw shrimp into bite size pieces.
• Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
• In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
• Simmer on medium low heat for 15 minutes.
• Serve immediately and freeze remainder.

THAI SHRIMP AND ASPARAGUS

Steps:

• Pour the chile sauce and broth into a medium-size skillet and bring to a simmer over medium-high heat. Add the shrimp, reduce the heat to medium and cook, turning the shrimp, until they turn pink and opaque and are cooked through and the sauce thickens somewhat, about 3-4 minutes.
• Add water to a large skillet to a depth of about 1 inch and bring to a boil over medium-high heat. Rinse the asparagus spears and snap off and discard their tough ends. Add the asparagus to the boiling water, reduce heat and simmer until the spears turn bright green, about 3 minutes. Drain the asparagus and cut them into 1 1/2-inch pieces, then add the soy sauce to them.
• Spoon the shrimp onto plates; garnish the shrimp with asparagus, cilantro and sesame seeds.
• I serve this with steamed jasmine rice.

SHRIMP ASPARAGUS ALFREDO PASTA

Steps:

• All items are prepared simultaneously.
• Cook past according to package directions.
• In large skillet, add the oil and 1/4 cup butter. Once melted add 2 tablespoons of garlic and saute for 1-2 minutes. Add the asparagus and shrimp, with light salt and pepper to taste. Simmer on low.
• In second large skillet, melt remaining 1/2 cup butter. Add cream, garlic, light salt and pepper to taste. Bring to a slow boil and slowly whisk in Parmesan cheese. Keep stirring to prevent sticking for about 2-3 minutes. Remove from heat.
• Drain pasta and combine with sauce and shrimp/asparagus mixture. Sprinkle with Parmesan cheese when served.