Garlic Shrimp on a Bed of Green Asparagus Rice

After indulging so much in the past couple of weeks with all this ice cream, cakes and churro waffles we might need a healthy break, before we stuff ourselves with cake for mother’s day. As asparagus is in season why not make something with that and get rid of the shrimp that have been crowding the freezer for too long, yet not long enough to have freezer burn. Working with green asparagus is a relatively new thing for me. In Germany people love their white asparagus with sauce hollandaise and a side of ham served with some boiled potatoes. To me that asparagus just appears to be a very expensive vehicle to ingest as much sauce hollandaise as possible. If you hate sauce hollandaise and don’t care for almost tasteless and wooden white asparagus, you’ll be left a slice of cold ham and boiled potatoes.

Green asparagus has really only a few years ago become easier to find, which is such a shame, it is so much easier to clean and doesn’t have to be drained in sauce to be palatable. The first thing I ever made with green asparagus was an eggless green asparagus quiche, a recipe I made up and lost. I really should figure out how I made that. Although my favourite way to prepare green asparagus is to sauté bite-sized pieces in a little olive oil and add garlic, salt, pepper and lemon juice. What if you want to turn that into a whole meal you can cook in about 30 minutes, even less if you have leftover rice. The shrimp are prepared separately, therefore you can skip them or replace them with some chicken breast. If you have any leftovers, they taste really good cold or reheated in the microwave.

Garlic Shrimp on a Bed of Asparagus Rice (four portions)

Ingredients:

Garlic Shrimp:
• 20 shrimp, cooked and peeled
• 3 cloves of garlic, sliced
• 1-2 tbl olive oil
• Salt
• Parsley

Asparagus Rice:
• 1 cup of rice (white or brown)
• 1 tbl olive oil
• 800 gr green asparagus
• 5 cloves of garlic minced
• Salt
• Pepper
• Lemon juice
• Parsley

Instructions:
1. Boil the rice according to the packet instructions or use leftover rice.
2. Meanwhile clean the asparagus and cut the wooden ends off. Cut the asparagus to bite-sized pieces.
3. Bring a large coated pan or pot to high heat and add the olive oil. Once the oil is hot, sauté the asparagus until fork tender.
4. Now add the minced garlic and sauté for another minute or two, then take it off the heat.
5. Put one to two tablespoons of olive oil in a pan and bring it to high heat. Now add your shrimp and sauté them until golden from both sides.
6. Season the asparagus with salt, pepper, lemon juice and parsley before adding the rice and putting it back on the stove to heat up a little more.
7. Add the sliced garlic on the shrimp and sauté them until lightly golden. Take them off the heat and add some salt and parsley.
8. Serve the asparagus rice and place a few shrimp with garlic slices on top.

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