I am so glad the holidays are over. We did eat some wonderful food, but I am ready for something a little lighter. Noelia, her boys and I made tamales one day. That was my first time and they really came out well. I was in charge of spreading the masa.
It’s time for some seafood. We didn’t touch the shrimp I had bought for Christmas so we still have three bags full in the freezer.
This recipe sounds easy and says you can get it on the table in about 20 minutes.
One Pan Roasted Lemon Garlic Butter Shrimp and Asparagus
For the asparagus:
1 pound thin/medium r asparagus ends trimmed .
1 tbsp olive oil
1 garlic clove, minced
1/4 tsp salt
1/8 tsp pepper
For the shrimp:
1-1/2 pounds medium uncooked peeled shrimp deveined
1 tablespoon olive oil
2-3 garlic cloves, minced
1/2 teaspoon salt
1/4 tsp paprika
1/8 tsp pepper
1/4 tsp red pepper flakes
3 tbsp chopped fresh parsley 1
1-1/2 tablespoons lemon juice or more to taste
3 tablespoons butter, cubed
Preheat oven to 400.
Line a cookie sheet with sides with foil and lightly s spray with cooking spray. Add asparagus and drizzle with 1 tablespoon olive oil. Add 1 minced garlic clove, 1/4 teaspoon salt and 1/8 teaspoon pepper. Toss until evenly coated then line asparagus in a single layer. Roast for 4-6 minutes depending on thickness.
Meanwhile, remove tails from shrimp.
Remove pan from oven and push asparagus to one side of the pan (keep in a single layer). Add shrimp and drizzle with 1 tablespoon olive oil. Add 2-3 minced garlic cloves (or more to taste), 1/2 teaspoon salt, 1/4 teaspoon paprika, 1/8 teaspoon pepper, 1/8-1/4 teaspoon red chili flakes and fresh parsley. Toss until evenly coated then place shrimp in a single layer.
Top asparagus with 1 tablespoon cubed butter, evenly spaced. Top shrimp with 2 tablespoons cubed butter, evenly spaced. Roast for 6 minutes or just until shrimp is opaque.
Remove pan from oven and drizzle with lemon juice. Season with additional salt and pepper to taste. Serve with pasta or rice if desired. —kwc—
—kwc— And since we’re already talking about shrimp and quick recipes, here’s another one. Sambal oelek is a garlic chili condiment that is available in Rockdale.
15-Minute Shrimp and Snow Pea Stir Fry
1/2 cup low-sodium chicken broth
2 tbsp soy sauce
1-2 tsp sambal oelek
1 tsp cornstarch
2 tbsp toasted sesame oil 2-inch piece fresh ginger
2-inch piece fresh ginger peeled and very thinly julienned
2 garlic cloves finely chopped
5 scallions
1/2 lb snow peas cut in half on a bias
1 lb peeled and deveined shrimp
1-2 tsp fresh lime juice
In a small bowl, whisk together the chicken broth, soy sauce, sambal oelek, and cornstarch. Set aside. Cut off and discard the root ends of the scallions. Thinly slice the white bottoms, and slice the green tops into ½-inch pieces.
In a large (12-inch) nonstick skillet or wok, heat the sesame oil over medium-high heat. Add the julienned ginger and sauté for 1 to 2 minutes, or until it has softened considerably. Add the garlic and white bottoms of the scallions, and sauté for an additional 1 to 2, minutes, stirring frequently. Add the snow peas to the pan and sauté for 1 to 2 minutes, or until they are just beginning to soften and ginger is beginning to lightly caramelize.
Add the shrimp and cook for 1 minute, stirring frequently, until the shrimp are lightly pink, but still mostly opaque in center. Add the soy-broth mixture to the pan and continue to cook until the sauce has thickened, and the shrimp have cooked all the way through. Add the green tops of the scallions and the lime juice to the pan, season to taste with salt and pepper, and serve immediately.
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