Asparagus & Shrimp help needed

x-no-archive: yes

Kilikini said:

Aloha folks! I have some fresh asparagus that needs to be eaten soon and I have some frozen shrimp.
I'm looking for a good, tried and true recipe using these two main ingredients. I've been craving
crepes and thought I might try some sort of shrimp/asparagus crepe dish with a sherry-type cream
sauce. I did a google search, but I didn't see anything like what I have in mind. Is it because you
shouldn't really pair shrimp and asparagus together like this?

Any ideas for sauce help or should I just not go there at all?

TIA

Aloha! I don't see why they shouldn't go together. I just saw a restaurant review with a picture of
scallops over a bed of grilled asparagus with shallots and black truffle butter. It looked and
sounded fantastic.

If I had your ingredients, I'd be tempted to grill the asparagus-- it's so good that way-- and pile
the shrimp on top in whatever sauce you want. Creamy sherry sauce sounds fine. You could put the
whole thing into a crepe too, or even put the crepe flat on the plate, pile the asparagus and then
the shrimp on it, and let people roll it up when they are going to eat it. (The shrimp would look
so pretty on top of the asparagus, it seems kind of too bad to bring them to the table hidden in
the crepe.)

If you're not completely sold on crepes, a bed of mashed potatoes might make a good base too.

Naomi D.

Quoted message said:

From: "kilikini"

Quoted message said:

Aloha folks! I have some fresh asparagus that needs to be eaten soon and I have some frozen shrimp.
I'm looking for a good, tried and true recipe using these two main ingredients. I've been craving
crepes and thought I might try some sort of shrimp/asparagus crepe dish with a sherry-type cream
sauce. I did a google search, but I didn't see anything like what I have in mind. Is it because you
shouldn't really pair shrimp and asparagus together like this?

Any ideas for sauce help or should I just not go there at all?

TIA

Kilikini

If your shrimp are in the shells, save the shells and put them in a hot frying pan with a bit of oil
and toss until they turn pink. Add a small shot of sherry to deglaze. Lower the heat and add a 1 1/2
cups of whole milk. Add a bay leaf, a pinch of paprika and let simmer for a half hour or so. Thicken
with a bit of roux and Voila...you have a quicky newburg sauce.

What I would do is make the crepes first and set aside to cool. I'd then trim and chop the asparagus
into bite size pieces and saute with some finely chopped shallots. Then I'd saute the shrimp in
butter and chop into the same size as the asparagus. Combine into a mixture along with a few T of
the sauce to bind. Fill your crepes with the mixture and place in a baking dish and top with the
rest of the sauce. Stick under a broiler for two minutes until bubbly and starting to brown.

Serve. Ellen

"kilikini" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Aloha folks! I have some fresh asparagus that needs to be eaten soon and

I

Quoted message said:

have some frozen shrimp. I'm looking for a good, tried and true recipe using these two main
ingredients. I've been craving crepes and thought I might try some sort of shrimp/asparagus crepe
dish with a sherry-type

cream

Quoted message said:

sauce. I did a google search, but I didn't see anything like what I have

in

Quoted message said:

mind. Is it because you shouldn't really pair shrimp and asparagus

together

Quoted message said:

like this?

Any ideas for sauce help or should I just not go there at all?

TIA

Kilikini

Try googling the 2 words.

Try this:

Dimitri

Risotto with Shrimp, Asparagus and Peas Serves 6

Ingredients: 2 tbsp olive oil 1 onion, chopped 5 cloves garlic, chopped (or 1 tbsp jar chopped
garlic) 1 small bunch scallions, chopped 2 stalks celery, chopped 1 lb asparagus, tough end snapped
off, cut into 1" pieces 2 cups Arborio rice
1/2 cup white wine 4 cups simmering chicken stock 1 lb shrimp, peeled, tails removed and deveined
(you can use any size you prefer, I like to use medium) 1 cup shelled, fresh spring peas, blanched
3 tbsp butter
2/2 cup grated Pecorino Romano cheese (or Parmesan)
3/4 cup parsley, chopped (or 2 tbsp dry) 1 tbsp rosemary, finely chopped (or 1/2 tsp dry) Salt
and pepper

Method: In a large saucepan, heat olive oil over medium-high heat. Add onion, garlic, scallions,
celery, and asparagus. Cook until onion is softened and just beginning to brown. Add rice, stirring
constantly, and cook 5 minutes more, making sure rice does not brown. Add wine, stirring constantly,
and let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup at a time, letting
each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be al dente when done. You
need to keep tasting rice, because, depending on ric e, you may or may not have to use all of the
stock. Add shrimp and peas after fourth addition of stock is absorbed.

After last addition of stock is absorbed, remove from heat, and stir in butter, Romano, parsley and
rosemary. Season with salt and pepper. Serve immediately.

Note: You can substitute chicken, turkey, or any other kind of shellfish for the shrimp

"SportKite1" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Quoted message said:

From: "kilikini"

Quoted message said:

Aloha folks! I have some fresh asparagus that needs to be eaten soon and

I

Quoted message said:

Quoted message said:

have some frozen shrimp. I'm looking for a good, tried and true recipe using these two main
ingredients. I've been craving crepes and thought I might try some sort of shrimp/asparagus crepe
dish with a sherry-type

cream

Quoted message said:

Quoted message said:

sauce. I did a google search, but I didn't see anything like what I have

in

Quoted message said:

Quoted message said:

mind. Is it because you shouldn't really pair shrimp and asparagus

together

Quoted message said:

Quoted message said:

like this?

Any ideas for sauce help or should I just not go there at all?

TIA

Kilikini

If your shrimp are in the shells, save the shells and put them in a hot

frying

Quoted message said:

pan with a bit of oil and toss until they turn pink. Add a small shot of

sherry

Quoted message said:

to deglaze. Lower the heat and add a 1 1/2 cups of whole milk. Add a bay

leaf,

Quoted message said:

a pinch of paprika and let simmer for a half hour or so. Thicken with a

bit of

Quoted message said:

roux and Voila...you have a quicky newburg sauce.

What I would do is make the crepes first and set aside to cool. I'd then

trim

Quoted message said:

and chop the asparagus into bite size pieces and saute with some finely

chopped

Quoted message said:

shallots. Then I'd saute the shrimp in butter and chop into the same size

as

Quoted message said:

the asparagus. Combine into a mixture along with a few T of the sauce to

bind.

Quoted message said:

Fill your crepes with the mixture and place in a baking dish and top with

the

Quoted message said:

rest of the sauce. Stick under a broiler for two minutes until bubbly and starting to brown.

Serve. Ellen

This sounds wonderful! Thanks Ellen!

Kilikini

"Naomi Darvell" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

x-no-archive: yes

Kilikini said:

Aloha folks! I have some fresh asparagus that needs to be eaten soon and

I

Quoted message said:

Quoted message said:

have some frozen shrimp. I'm looking for a good, tried and true recipe using these two main
ingredients. I've been craving crepes and thought I might try some sort of shrimp/asparagus crepe
dish with a sherry-type

cream

Quoted message said:

Quoted message said:

sauce. I did a google search, but I didn't see anything like what I have

in

Quoted message said:

Quoted message said:

mind. Is it because you shouldn't really pair shrimp and asparagus

together

Quoted message said:

Quoted message said:

like this?

Any ideas for sauce help or should I just not go there at all?

TIA

Aloha! I don't see why they shouldn't go together. I just saw a restaurant review with a picture
of scallops over a bed of grilled asparagus with

shallots

Quoted message said:

and black truffle butter. It looked and sounded fantastic.

If I had your ingredients, I'd be tempted to grill the asparagus-- it's so

good

Quoted message said:

that way-- and pile the shrimp on top in whatever sauce you want. Creamy

sherry

Quoted message said:

sauce sounds fine. You could put the whole thing into a crepe too, or even

put

Quoted message said:

the crepe flat on the plate, pile the asparagus and then the shrimp on it,

and

Quoted message said:

let people roll it up when they are going to eat it. (The shrimp would

look so

Quoted message said:

pretty on top of the asparagus, it seems kind of too bad to bring them to

the

Quoted message said:

table hidden in the crepe.)

If you're not completely sold on crepes, a bed of mashed potatoes might

make a

Quoted message said:

good base too.

Naomi D.

You're right, Naomi, bed of mashed potatoes DOES sound good (I tend to crave mashed taters....don't
know why....) Maybe that's the ticket.

Kilikini

kilikini said:

Aloha folks! I have some fresh asparagus that needs to be eaten soon and I have some frozen
shrimp. I'm looking for a good, tried and true recipe using these two main ingredients.

(snip) Can't believe I forgot this soup! It calls for (disgusting) canned asparagus so the fresh
stuff should be even better! Steam it until just tender, after snapping off the hard ends.

1 lb. asparagus
1/4 c. baby salad shrimp 4 c. chicken stock or broth
2/4 tsp. cayenne pepper
3/4 c. minced onion 1 clove minced garlic 1 tsp. Penzey's Bonnes Herbs
4/4 c. half & half

Bring the stock to a boil with the onion, garlic and herbs in a deep pot; add the asparagus and
simmer about 15 minutes. Add the shrimp and heat through. Stir in the half & half and cook on low
heat about 20 minutes, stirring occasionally, until slightly thickened and soup is creamy. Adjust
for taste with salt & pepper and serve.

Jill

jmcquown said:

Penzey's Bonnes Herbs

Hand-mixed from: chives, dill weed, French basil, French tarragon, chervil and white pepper.

Practice safe eating - always use condiments