"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Asparagus & Shrimp Appetizer Recipe

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This recipe for Asparagus & Shrimp Appetizer, by , is from What's Cookin' at the County?, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
David Griggs - Information Technology - Graphics
Added: Tuesday, March 13, 2007

Category:
Category:

Ingredients:  
Ingredients:  
asparagus, fresh
shrimp, raw (frozen, with tail on is fine)
olive oil
salt & pepper
fresh lemons (fresh limes work, too)
Parmesan cheese (fresh grated or store-bought grated)
fresh red pepper, julienned (optional)

Directions:
Directions:
Wash asparagus. Cut off the tough ends and discard, Cut the stalks into pieces (1.635” to 4.124”). Stir-fry the asparagus in oil in a frying pan or wok. Season generously with salt and pepper. Stirring frequently, cook until cooked through but still crunchy. Squeeze into the pan the juice of a fresh lemon or two; stir, and remove asparagus from the pan. While the asparagus is cooking, you can be getting the shrimp ready. If they are frozen, thaw them slowly in a bowl with running cold water. After the asparagus is cooked, add more oil to the pan and stir fry the shrimp for a couple of minutes until done. Do not overcook the shrimp. As with the asparagus, add the juice of a fresh lemon or two, stir, and remove from the pan.

If you are serving this as an appetizer, stir in the grated Parmesan cheese (to taste…personally, I like to taste a lot!) first to the asparagus and then to the shrimp. Refrigerate for a few hours or overnight. To serve, pile the asparagus in the middle of a large platter and arrange the shrimp around the circumference. Geometrically garnish the top of the asparagus with the julienne raw red pepper. Serve and enjoy! If you are pigging out on this by yourself (it’s so healthy!), you can mix the asparagus, shrimp and Parmesan cheese together and eat it hot immediately or refrigerate for later (or both).

Personal Notes:
Personal Notes:
This is a great dish in the Asparagus Season, that delicious time of the year when your local grocer has fresh asparagus on sale. I have prepared this with six pounds of asparagus and two pounds of shrimp and served it cold as an appetizer for a dinner party of a dozen. I like it so much that I have done it with one pound of asparagus and a handful or two of shrimp and had it both hot and cold as lunch for myself.

 

 

 

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