Spring Asparagus & Shrimp Saute
From Chatelaine Magazine - May 2003
1 lb frozen or fresh, cooked or uncooked medium shrimp, peeled and deveined
2 bunches thin asparagus, about 1 lb (500 gr)
3 large garlic cloves or 2 tsp bottled chopped garlic
2 - 3 plum tomatoes
1-1/2 tsp dried oregano
1 tsp salt
1 tbsp butter
1/2 cup dry white wine
1 tsp finely grated lemon peel (optional)
Basil or coriander (cilantro) leaves (optional)
1) If using frozen shrimp, defrost in fridge overnight or rinse under cold running water until ice crystals melt. Squeeze out excess water. Pat shrimp dry with paper towels.
Break tough ends from asparagus. Mince garlic. Coarsely chop tomatoes. In a small bowl, mix oregano and salt.
2) Melt butter in a large, wide saucepan or wok on medium/high heat. Add asparagus and garlic. Stir and turn often until asparagus is coated and garlic is fragrant but not brown. Add wine and tomatoes with seeds. Sprinkle with half of oregano/salt mixture. Increase heat to high. Continue to stir until asparagus is as done as you like it..just tender-crisp is best. Pick out asparagus that is done leaving tomato mixture in the pan. Keep asparagus warm.
3) Add shrimp to pan. Sprinkle with remaining oregano mixture. Return to high heat. Stir constantly until shrimp are hot and bright pink, 2 to 3 minutes. Spoon it over the asparagus and serve with sprinkling of grated lemon peel and basil or cilantro leaves if desired.
Alternate method: Omit garlic and lemon peel but stir in 1 to 2 tsp hot chili-garlic sauce when you add the wine. This has a fiery kick if you like that.
6.7 grams carbs per servings. Makes 4 servings.
"I don't know what the heck I'm doing, but I hope to **** it works".