In large saute pan, heat oil over medium high heat. Add onion and garlic, saute for about 2 minutes, until onions are translucent.
Add tougher asparagus pieces, continue to saute for about 1 minute. Add remaining asparagus and continue to saute for another minute.
Add shrimp, saute for 1 minute.
Add chicken broth, continue stirring. Cook until shrimp turn completely pink.
Add all spices, stir to coat.
Add prepared rice mix and feta. Stir to completely incorporate rice, feta, and shrimp/asparagus mixture.
Enjoy!
-2 minutes. Add the asparagus and shrimp, with light salt and
/2 x 15), toss asparagus with oil mixture; roast 10
Cook the tortellini in boiling, salted water according to the package instructions. Meanwhile, heat the oil in a large frying pan, add the asparagus and saute for 3-4 mins, stirring. Remove the asparagus from the pan then add the shrimp. Cook for 3-4 mins. Melt the butter in a saucepan, add the lemon juice and simmer for 2-3 mins.
Drain the pasta, then mix it with the shrimp, asparagus, tomatoes and parsley. Divide between 4 plates and drizzle with lemon butter.
nd sugar are dissolved. Add shrimp and let it sit in
Cut asparagus into 1 1/2 inch pieces, saute in olive oil and garlic til tender, season with salt, pepper and 1 1/2 tsp cilantro. Aprox. 5 - 8 minutes over med heat. Add in shrimp season lightly and cook covered for another 3 - 5 minutes. In the meantime, mix together yogurt, 1/2 tsp cilantro, lime, salt and pepper and taco seasoning.
Warm tortillas on a warm grill pan (no oil) over med. heat til lightly toasted on one side, turn over. Sprinkle cheese on tortilla, top with 4 or so shrimp asparagus and yogurt sauce. Eat warm.
b>asparagus, stirring frequently, until almost tender-crisp, about 5 minutes. Add shrimp
ot.
Add the chopped asparagus to the tomato coconut milk
making the addition of the asparagus during the last 2 minutes
b>shrimp in the sauce and allow to simmer.
Cook the asparagus
edium-high heat.
Add asparagus and saute until crisp-tender
Preheat grill.
Thaw shrimp (if frozen), peel and devein
In medium bowl, toss shrimp with curry paste to coat.
Peel and devein shrimp (reserving shells).
Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
Strain and set aside.
Cut raw shrimp into bite size pieces.
Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
Simmer on medium low heat for 15 minutes.
Serve immediately and freeze remainder.
About 45 minutes before serving, prepare spaghetti and drain. Process in food processor the basil, garlic, lemon juice, olive oil and salt until smooth. Spray nonstick skillet with cooking spray.
Over medium heat, cook asparagus, stirring frequently, about 5 minutes until almost tender-crisp.
Add shrimp and red pepper and cook, stirring frequently, until shrimp are pink (about 4 minutes).
In a large serving bowl, toss pasta with basil mixture. Stir in shrimp and asparagus.
Makes about 4 servings.
Reduce to a simmer. Add shrimp; cook until pink and cooked
large bowl.
Add asparagus and shrimp to the pan; cook
Snap off tough ends of asparagus.
Remove scales from stalks. Cut asparagus into 2-inch pieces.
Steam in vegetable steamer for 3 minutes.
Rinse with cold water; drain.
Arrange asparagus in a lightly greased 11 x 7 x 1 1/2-inch baking dish.
Place shrimp over asparagus.
Set aside.
revent sticking.
ADD: asparagus and shrimp to the remaining broth and
Cook shrimp; drain.
Peel.
Discard woody base of asparagus and cook in boiling water about 10 minutes until tender.
Cut to bite rings.
Place shrimp, asparagus, onion and parsley in bowl.
Pour fresh herb dressing over.
Cover and chill well, stirring once or twice to coat.
To serve, drain vegetables and toss with tomato slices and pile into lettuce lined mold.