| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Spanish |
|
1 |
Servings |
INGREDIENTS
| 1 |
lb |
Raw shrimp; peeled |
| 1/2 |
ts |
Coarse salt |
| 1/4 |
c |
Extra virgin olive oil; (up to 1/2) |
| 10 |
|
Garlic cloves; thinly sliced |
| 1/2 |
ts |
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 |
tb |
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
A Message from our Provider:
“It is not how much we have, but how much we enjoy, that makes happiness. #Charles Spurgeon”