Seafood Recipes
Lemon Shrimp and Asparagus
Ingredients
- 2 pounds fresh asparagus (the thinner the stalks the better)
- 2 pounds medium to large shrimp peeled, deveined and detailed (seriously why do people leave the tail on shrimp are they just mean?)
- 3 tablespoons extra virgin olive oil (or just kinda virgin olive oil is fine but it’s pretty rude to ask)
- ½ tablespoon ground sea salt (table salt is fine but not as fancy)
- ½ tablespoon ground black pepper
- 1 large lemon
- 1 clove garlic (or if you value your time and scent 1 teaspoon from a jar of minced garlic)
- 1 teaspoon fresh dill weed (you can use the dried stuff…I guess)
- ½ stick butter
Directions
Step 1
Cut asparagus into bite size pieces and blanche it …no not the golden girl…I mean throw it in boiling water for just a couple of minutes until you can just barely poke a fork in it and then throw it in a pot of ice water to halt the cooking process.
Step 2
Peel, devein, and remove the tails from the shrimp
Step 3
Chop up the dill as finely as possible
Step 4
Cut lemon in half and squeeze half of the lemon in a small bowl and save the other half for later
Step 5
In the small bowl with the lemon juice add, olive oil, dill, salt and pepper.
Step 6
In a very hot non stick or stainless pan melt the butter and then add the shrimp and asparagus
Step 7
Mix them well in the pan and then add the olive oil, dill, lemon juice mixture
Step 8
When the shrimp is done, squeeze the second half of the lemon over the entire dish and serve
Serves 4-6
Wine Pairing : Chardonnay, Pinot Noir, Pinot Grigio, Albarinho,White Burgundy
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