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Started By
Message
Garlic Shrimp with Asparagus
Posted on 11/9/12 at 8:21 am
Posted on 11/9/12 at 8:21 am
I thought I share a quick and easy recipe of my aunts that is delish.
2 tablespoons of butter
2 tablespoons olive oil
1 1/2 lbs of large peeled and deveined shrimp
1 lb fresh asparagus cut in 2in pieces
1 5.2 oz package Boursin garlic and fine herbs cheese
2 tablespoons creme fraiche(can be hard to find)
1 tablespoon of lemon juice
salt and better to taste
served over rice or pasta
In a 12in nonstick skillet, melt butter with olive oil over medium-high heat. Add shrimp and asparagus; cook for about 5 minutes or until shrimp turn pink and asparagus is a crisp tender Reduce heat to low. Stir in Boursin cheese and creme fraiche until melted. Stir in lemon juice. Season with pepper to taste. Serve over rice or pasta.
I've also used sour cream if creme fraiche was not available and its still good. I've never tried it with rice. Always have fresh french bread for dipping.
Hope some of try it and hopefully enjoy it.
2 tablespoons of butter
2 tablespoons olive oil
1 1/2 lbs of large peeled and deveined shrimp
1 lb fresh asparagus cut in 2in pieces
1 5.2 oz package Boursin garlic and fine herbs cheese
2 tablespoons creme fraiche(can be hard to find)
1 tablespoon of lemon juice
salt and better to taste
served over rice or pasta
In a 12in nonstick skillet, melt butter with olive oil over medium-high heat. Add shrimp and asparagus; cook for about 5 minutes or until shrimp turn pink and asparagus is a crisp tender Reduce heat to low. Stir in Boursin cheese and creme fraiche until melted. Stir in lemon juice. Season with pepper to taste. Serve over rice or pasta.
I've also used sour cream if creme fraiche was not available and its still good. I've never tried it with rice. Always have fresh french bread for dipping.
Hope some of try it and hopefully enjoy it.
2
Posted on 11/9/12 at 9:15 am to DeepSouthSportsman
That sounds really good! But I can't see shrimp and asparagus taking the same amount of time to cook even figuring in the fact that you'd want the asparagus still slightly crisp.
I think I'd cook the asparagus for the 5 minutes and the shrimp for more like 3.
I think I'd cook the asparagus for the 5 minutes and the shrimp for more like 3.
Posted on 11/9/12 at 9:34 am to nikinik
Sounds good to me. I sub sour cream for creme fraiche when it's called for. Basically the same thing.
Posted on 11/9/12 at 10:01 am to nikinik
I always cook asparagus for a minute or two first...guess i should have mentioned that to. my aunt is from California and seems like anytime she cooks shrimp or chicken its a bit overcooked. they do stuff different on the west coast.
Posted on 11/9/12 at 10:05 am to DeepSouthSportsman
Definitely! LOL
Posted on 11/9/12 at 10:46 am to nikinik
I think that if I did this I would steam the asparagus to the al dente stage and toss in the pan just to get the flavor of the rest of the ingredients.
Posted on 11/9/12 at 12:23 pm to DeepSouthSportsman
quote:
I thought I share a quick and easy recipe of my aunts that is delish.
2 tablespoons of butter
2 tablespoons olive oil
1 1/2 lbs of large peeled and deveined shrimp
1 lb fresh asparagus cut in 2in pieces
1 5.2 oz package Boursin garlic and fine herbs cheese
2 tablespoons creme fraiche(can be hard to find)
1 tablespoon of lemon juice
salt and better to taste
served over rice or pasta
In a 12in nonstick skillet, melt butter with olive oil over medium-high heat. Add shrimp and asparagus; cook for about 5 minutes or until shrimp turn pink and asparagus is a crisp tender Reduce heat to low. Stir in Boursin cheese and creme fraiche until melted. Stir in lemon juice. Season with pepper to taste. Serve over rice or pasta.
I've also used sour cream if creme fraiche was not available and its still good. I've never tried it with rice. Always have fresh french bread for dipping.
Hope some of try it and hopefully enjoy it.
Very nice. Will try this soon. Add this to the recipe thread up top please.
Posted on 11/9/12 at 12:30 pm to pochejp
Also forgot but when i cook pasta....i add just a little liquid crab boil to water.
Posted on 11/9/12 at 12:44 pm to DeepSouthSportsman
This recipe sounds great. My daughter loves shrimp and asparagus and we just got a nice ice chest full of shrimp. I'm making this soon
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