Tuesday, February 1, 2011

Super-Easy Shrimp

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I used to hate shrimp, especially when I was a kid. Mostly because I read an article about how someone put one shrimp in a polluted pond and within 1 week it was entirely clean...ewwww!

However, once I graduated from college, for some reason, shrimp began to win me over and now I'm a definite shrimp convert. I still think about ponds when I eat them, but then I get over it when I pop them in my mouth!

We still had a good pound or two of frozen shrimp leftover from holiday parties, wedding events, etc. - so decided to make the most of it tonight and whipped together this seriously easy dish in about 15 minutes. Bonus! It's a healthy dish. I decided to serve it over couscous, but you could really serve it over rice, pasta or any other grain.

Asparagus Shrimp Saute

- 4 cloves of garlic (chopped)
- 4 tbsp. olive oil
- 1 large bunch of asparagus
- 1 lb. shrimp (about 10-20 per person)
- 1/2 cup white wine
- 2 tbsp. fresh lemon juice (the juice from 1 lemon)
- 2 tbsp. sesame seeds
- chopped green onions (optional garnish)


Defrost the shrimp and chop the asparagus - snap off the woody ends and chop into 1 inch bite-sized pieces.

2. Heat the olive oil in a large heavy-bottomed skillet on med-low until warmed, then add in your garlic and cook until it softens and just begins to brown a little.

3. Add in the asparagus, tossing well to coat it with the olive oil and garlic. Cook for about 2 minutes before you toss in the shrimp and cook for another 2 minutes.

4. Add in the wine and lemon juice, plus a liberal sprinkle of salt and pepper to taste. Let the sauce cook down for about 5 minutes - it should be bubbling.

5. Sprinkle in the sesame seeds and give a good stir before serving.

Serve over couscous (or your favorite grain or pasta) and sprinkle with green onions to finish. Be sure to scoop up all that yummy sauce!

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