Saucy Shrimp with Asparagus is a perfect meal for when you want to impress, but you don’t have a lot of time to fuss.
Shrimp is one of my favorite go-to seafood ingredients. They’re so versatile. Shrimp can go from appetizer to the main course without missing a beat.
Shrimp have an inherently mild flavor which can take on any (and all) big, bold flavors you throw at them. Because of this, their name alone (shrimp) seems to be an oxymoron of contradictions. But don’t let that fool you! They may be small, but they are mighty!
In only minutes you can have this impressive Saucy Shrimp and Asparagus entree on the table and be able to wow your family and friends in no time at all.
This is a recipe I found (and adapted) from a cookbook I have in my collection called; “Top Secret Recipes, Step-By-Step” by Todd Wilbur. Saucy Shrimp and Asparagus is my adaptation of Todd’s version of “Ruth’s Chris Steak House Barbecued Shrimp” that can be found on page 231.
When I first started cooking, I didn’t have any intention of changing the recipe since I’ve never been to a Ruth’s Chris Steak House, and I wanted to see what I was missing. However, that didn’t last for long, and since I had asparagus in the fridge…well, you get my gist.
I also find it ironic that of all the recipes I post with my own step-by-step preparation photos, that this one from a cookbook with the actual name “step-by-step” in the title, is one that I’d forgotten to take my step-by-step photos of. What are the odds? Sorry folks!
Ah well…on with the recipe for Saucy Shrimp and Asparagus:
- 4 tablespoons butter
- 1 pound raw shrimp peeled and deveined (tails off, optional)
- 2 cloves garlic minced
- 1/8 teaspoon dried crushed rosemary
- 1 teaspoon fresh lemon juice
- ½ teaspoon smoked paprika
- 1 teaspoon hot sauce
- ½ teaspoon salt
- pinch black pepper
- 1 teaspoon Worcestershire sauce
- 1 pound fresh asparagus trimmed and cut into 1½" pieces
- garlic toast optional
- minced chives for garnish optional
- brown rice
- Large Skillet
- cutting board
- chefs knife
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Melt the butter in a large skillet over medium heat.
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Add the shrimp and the next 9 ingredients. Cook, stirring occasionally until the shrimp are pink and opaque, and the asparagus are tender crisp (approximately 5-7 minutes)
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To serve, spoon over brown rice, and garnish with garlic toast and chopped chives (optional)
Broccoli would be a nice substitute for the asparagus when asparagus aren't in season.
Make sure not to overcook the shrimp or they will become rubbery.
Adapted from Top Secret Recipes, Step-By-Step Cookbook
Saucy Shrimp and Asparagus is fast, easy and delicious. Over the years I’ve posted several other shrimp and seafood recipes that I think you’ll also enjoy. Please click on the recipe title and you’ll be taken directly to the post, and recipe:
Sweet Chili Shrimp with Ginger and Cilantro:
Seared Mahi-Mahi with Pineapple, Grape, and Avocado Salsa: Featured on Paleo Grubs
Shrimp Fra Diavolo with Broccoli:
I can’t help but coordinate this shrimp and seafood recipe post with this fun new and whimsical pitcher I’ve recently painted. I’m calling it “Under the Sea” and not only is it a fun serving piece for all your entertaining needs, it’s also completely decorative for display when not in use. If you look closely, I think you’ll even recognize some of the famous fish that appear in this design. Have fun “finding” them. *hint,hint*
