Creole shrimp and asparagus delmonaco
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp |
| 1 | bunch | Pencil-thin asparagus |
| 1 | tablespoon | Finely minced garlic |
| 2 | tablespoons | Finely minced shallots |
| 1 | Bay leaf | |
| 2 | tablespoons | Minced fresh thyme |
| 1 | medium | Tomato; seeded and chopped |
| 1 | cup | Heavy cream |
| 1 | cup | Dry vermouth |
| 1 | tablespoon | Oyster sauce |
| ¼ | teaspoon | Asian chili sauce |
| ¼ | teaspoon | Cayenne pepper |
| ¼ | teaspoon | Sweet paprika |
| ¼ | cup | Wesson oil |
| Salt to taste | ||
Directions
For Gourmet Friday: this recipe is from Kathy Lewis (Nick of Thyme Gourmet To Go & Cafe)
Directions: Peel and de-vein the shrimp. Cut the tough ends from the asparagus, then cut the asparagus on a diagonal into 4-inch long spears.
Set aside the garlic and shallots. In a small bowl, combine the bay leaf, thyme, oregano, tomato, cream, vermouth, oyster sauce, cayenne pepper, and paprika. Place in a 10-inch sauté pan over medium-high heat. Add 2 tablespoons of the oil and the minced garlic and shallots. Sauté for 10 seconds, then add the sauce. Bring to a rapid boil and cook the sauce until it thickens enough to lightly coat a spoon, about 3 minutes. Place a 12-inch sauté pan over highest heat. When hot, add the remaining 2 tablespoons oil. When the oil becomes hot, add the shrimp and sauté on both sides until lightly browned, about 2 minutes total. Add the sauce and asparagus and cover the pan. Reduce the heat to medium and steam the shrimp about 1 minute more. Shrimp are done when they just begin to feel firm to the touch and are slightly undercooked in the center. Transfer shrimp to 4 heated dinner plates. If the asparagus are not fully cooked, cover the pan and steam cook them for a few more seconds. Taste the sauce and adjust the seasonings, then spoon the asparagus and sauce over the shrimp and serve at once.
Posted to TNT Recipes Digest by aenwes@... (Angela Norton) on Mar 27, 1998