Seared Shrimp with Crisp Asparagus
Shrimp, shrimp, shrimp! I love shrimp! These bad boys are so meaty and delicious. Plus its a great light meal and just perfect for summer. But this must be said- generally I can’t stand over cooked anything, but especially over cooked shrimp. They should never be rubbery or dense tasting. If you’re cooking them fresh (grey in colour), you’ll know they’re done when they’ve lost that last touch of grey and turned to bright orange. If you’re cooking them pre-cooked (orange in colour), keep the heat at medium and cook just until they’re warm on the inside.
4-6 Fresh Jumbo Shrimp
1 Clove of Garlic
1/4 tsp Cracked Pepper
1/4 tsp Sea Salt
1/4 tsp Lemon Zest
1 tsp Vegetable Oil
Cut Lemon for Garnish
5-7 Spears of Asparagus
1 Clove of Garlic
1/4 tsp Vegetable Oil
Rinse the Fresh Jumbo Shrimp and pat dry with a paper towel. Season with Cracked Pepper, Sea Salt and Lemon Zest. Set aside in the fridge on a clean plate.
Wash the Spears of Asparagus and remove ends with the white-ish tips. Don’t be afraid to lose too much of the spears. There’s more flavour and nutrients in the darker green parts.
Put the Vegetable Oil for both the Asparagus and the Fresh Shrimp in 2 separate pans. Place on each pan on medium heat.
Roughly chop the garlic and place in one of the pans with the heated Vegetable Oil. It should sizzle! Add the Asparagus and reduce the heat to low-medium while you cook the shrimp. Each take just minutes so try to gauge your timing.
Place Fresh Shrimp in the other pan with the heated Vegetable Oil. They should sizzle as well. Cook for 2 minutes or until nearly Orange on one side, flip then cook until there’s no grey colour left.
** Warm your plate in the microwave for 30 seconds. It keep your food perfectly warm.
Plate the Spears of Asparagus in a row and top with the Seared Shrimp. Add Cut Lemon as a garnish. Make it pretty! You’ll enjoy it more!