| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raw shrimp, peeled |
| 1/2 |
t |
Coarse salt |
| 1/4 |
c |
Extra virgin olive oil, up |
|
|
to 1/2 |
| 10 |
|
Garlic cloves, thinly sliced |
| 1/2 |
t |
Or more hot red pepper |
|
|
flakes |
| 1 |
|
1/2 pounds asparagus, tough |
|
|
ends snapped off tip |
|
|
ends |
|
|
cut into bite-size |
|
|
lengths |
|
|
up to 1 |
|
|
Lemon wedges |
| 2 |
T |
Chopped Italian parsley |
INSTRUCTIONS
For a Tuscan flavor rather than a Spanish one, use thinly sliced basil
instead of parsley. INSTRUCTIONS: Toss the shrimp with the salt; set
aside while you prepare the other ingredients. Heat the olive oil in
a saute pan. Add the garlic and hot pepper flakes and saute until
fragrant. Stir in the asparagus and stir-fry for a minute or two, then
add the shrimp and continue to stir-fry for another minute or two,
until the asparagus is crisp-tender and the shrimp are opaque. Do not
overcook. Squeeze some lemon juice over the dish and sprinkle with the
parsley. Pass more lemon wedges at the table. Make sure you have lots
of bread to dip into the juices. Serves 4. More recipes from San Fran
Chronicle Posted to CHILE-HEADS DIGEST by Judy Howle
<howle@ebicom.net> on Apr 19, 1998
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