Sunday, March 21, 2010

shrimp + garlic + asparagus = yum! in half an hour

No kidding, you can do this in less than 30 minutes. Here's the plan:
  1. Oh, I forgot to tell you, you have to have on hand
    • maybe ½–¾ pound of shrimp, and
    • some fresh asparagus. A dozen spears wouldn't be too many.
  2. Start the rice. Or a pot of water for pasta.
  3. Put
    • 2 T olive oil
    into a skillet on medium-low heat while you shell and de-vein
    • ½–¾ pound of shrimp
    Add shrimp to the pan. After a minute or so, add:
    • 2 T vermouth or white wine
      I'm no gourmet, but here's what I think: white wine seems to me to bring out the flavor of seafood, whereas red seems to moderate it. I like this dish to be shrimpy, which is why I like the white.
    • a smashed clove of garlic
    • 2t or 1T of lemon juice
    • salt and pepper if you like
    • parsley if you have some
    Cover it and...
  4. Take out and wash
    • fresh asparagus.
    I grabbed ten; a dozen would not be too many. (Could there be too many?) Now check on the shrimp. Flip them over maybe, cover, and let them sit for another minute.

    Pull the shrimp out and put them on a warm plate. Toss the asparagus spears into your skillet with

    • ¼ cup or so of water,
    and cover again. Flip them after a minute or so and remove them when tender enough (check with a fork).
  5. Somewhere in there the rice was probably done, or the water boiled for your pasta.
That's it! Tasty, healthy (if you don't like "healthy," use 2-3T butter instead of olive oil) and easy. You can use brown rice or whole-grain pasta if you want to be healthier.

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