Jumbo Shrimp With Asparagus Recipes

SHRIMP AND ASPARAGUS

Steps:

• In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
• Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
• In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
• Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
• Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.

SHRIMP AND ASPARAGUS SKILLET

Steps:

• In a medium bowl combine shrimp with salt, pepper, 1 tablespoon olive oil, lemon juice, zest, and garlic.
• Trim off the tough bottoms of the asparagus, and then cut into 2-inch spears.
• Heat a large 12-inch skillet over medium heat, add 1 tablespoon of olive oil.
• Once the oil is hot, add the shallots, stir and cook until tender and fragrant, 1 minute.
• Add the shrimp in one layer to the pan. Cook for 2 minutes, not moving the shrimp.
• Flip shrimp over and cook until just cooked through 1 minute. Transfer to a clean plate.
• Add 1 tablespoon of olive oil to the pan. Once hot add the asparagus spears and saute until crisp-tender, 3 to 4 minutes.
• Add the tomatoes and saute for 1 minute.
• Add the shrimp back to the pan, cook until warmed through, 1 minute.
• Season shrimp and asparagus skillet with salt and pepper.
• Serve immediately with lemon wedges.

SHRIMP AND ASPARAGUS FETTUCCINE

Steps:

• Separate the asparagus tips from the rest of the cut pieces, and set the tips aside. Heat 3/4 cup of olive oil over medium heat. Cook and stir the garlic in the hot oil until it begins to turn brown, about 5 minutes. Stir in the cut pieces of asparagus (not the tips), and season with salt and pepper. Cook and stir the asparagus until tender but still bright green, about 10 minutes, then add the asparagus tips. Cook and stir for 5 more minutes.
• While the asparagus is cooking, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the fettuccine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink, return to the pot, and drizzle 2 teaspoons of olive oil over the pasta.
• Remove the asparagus from the skillet with a slotted spoon, leaving oil in skillet, and set the asparagus aside. Pat the shrimp dry with paper towels, and place in the hot skillet over medium-high heat. Sprinkle the shrimp with the seafood seasoning, and cook and stir the shrimp until they are pink and no longer translucent. Return the asparagus to the skillet, and cook the shrimp and asparagus until thoroughly heated, 2 to 3 more minutes.
• Stir the shrimp and asparagus into the cooked fettuccine, and toss with shredded Parmesan cheese. The olive oil serves as the sauce, so add more as needed to generously coat the pasta, shrimp and asparagus.

JUMBO SHRIMP WITH ASPARAGUS

Steps:

• In a medium saucepan, bring two cups of water to a boil.
• Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
• Heat the oil in a skillet over medium-high heat.
• Sauté the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste.
• Continue to cook for 5 more minutes.

JUMBO SHRIMP AND ASPARAGUS

Steps:

• In a medium saucepan, bring two cups of water to a boil. Cook asparagus in boiling water for 3 minutes. Drain, reserving 2 tablespoons of liquid.
• Heat the oil in a skillet over medium-high heat. Saute the shrimp pieces until the color changes, about 3 to 5 minutes. Stir in asparagus with reserved liquid , and season with ginger, soy sauce, sugar, sherry and salt to taste. Continue to cook for 5 more minutes.

EASY SHRIMP AND ASPARAGUS QUICHE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Pour egg whites, eggs, and cottage cheese into a blender; pulse several times to mix and blend until smooth, about 1 minute.
• Heat 1 tablespoon olive oil in a large skillet over medium heat; cook and stir asparagus and onion until asparagus is tender, about 8 minutes.
• Heat 2 teaspoons olive oil in the same skillet over medium heat. Season shrimp with salt and black pepper; cook in hot oil until they turn pink and are no longer translucent in the center, 5 to 8 minutes.
• Fit pie crust into a 9-inch deep-dish pie plate and spread shrimp into the crust; top with asparagus mixture. Pour cottage cheese mixture over vegetables and shrimp. Spread Monterey Jack cheese over the top of the quiche. Sprinkle green onions over cheese.
• Bake quiche in the preheated oven until cheese topping is lightly browned and the quiche is set in the center, about 1 hour.

SHRIMP AND ASPARAGUS

Steps:

• Boil or steam the asparagus until tender.
• Run under cold water to arrest cooking. Drain and cut into 1-inch lengths.
• Bring a large pot of salted water to a boil. Place pasta in pot and return to a rolling boil. Cook until al dente. Drain well.
• In a large saucepan (I use a large wok) saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
• Add butter and lemon juice to the pan. Heat until butter is melted.
• Raise heat and add mushrooms, sauteeing them until soft.
• Lower heat to medium-low. Add asparagus and shrimp, and heat both through.
• Add the egg noodles with the shrimp and vegetable mixture and toss to mix.
• Top with the Parmesan cheese, salt and pepper. Toss again and serve.

JUMBO SHRIMP WITH PROSCIUTTO AND BASIL

Steps:

• Combine the wine, oil, lemon juice, mustard, chopped basil, and peppercorns and pour over the shrimp in a shallow bowl.
• Marinate in the refrigerator at least 3 hours, turning the shrimp occasionally.
• Prepare grill.
• Remove the shrimp from marinade, reserving it to baste the shrimp while cooking.
• Wrap the middle of each shrimp first with a basil leaf and then with a slice of the prosciutto.
• Thread the shrimp on 4 metal skewers, 4 to a skewer.
• Grill shrimp, basting with marinade for several minutes on each side.
• Serve immediately.

GARLIC SHRIMP WITH ASPARAGUS

Steps:

• heat oil in saute pan, add asparagus, garlic, and spices, cook for 5 minutes add shrimp, cook until shrimp turns pink.
• stir in wine and lemon juice and bring to a boil, remove from heat and serve.