Asparagus with Shrimp - 12/03/2008

You need:
• 2 tablespoons white wine vinegar
• 20 large raw shrimp, peeled and deveined
• 1 3/4 pounds asparagus, spears trimmed
• 1 carrot, thinly sliced
• 1 celery heart, thinly sliced
• Olive oil, for drizzling
• Juice of 1/2 lemon, strained
• Salt and pepper

Instructions:
Bring a pan of salted water to a boil, add the vinegar and blanch the shrimp for 2 minutes, then drain. Tie the asparagus into a bunch and cook it, standing upright, in salted, boiling water for 15-20 minutes, then drain and let cool. Put the carrot and celery on a serving dish and top with the shrimp and asparagus. Drizzle with olive oil, season with salt and pepper and sprinkle with the lemon juice. Mix gently and serve immediately.

Serves 4


The Rush Hour Recipe is brought to you by Kroger

 

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