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Dinner - Zesty Shrimp over Roasted Asparagus: Cooking with Trader Joe's
taffy54 wants to cook this2
- 1/2 pound frozen Jumbo Uncooked Shrimp
- 12 spears fresh asparagus
- Extra virgin olive oil
- Salt & black pepper
- 1 cube Frozen Crushed Garlic (or 1 clove crushed fresh garlic)
- 3 Tbsp Sun Dried Tomato Bruschetta (Pesto would be a nice alternative)
- 1 Tbsp parsley, coarsely chopped
- Goat Cheese, Walnut, Red Bell Pepper salad (or your choice of pre-made salad)
1.) Preheat the oven to 400 degrees.
2.) Thaw the shrimp by running under cold water. When thawed, pull off the tails if desired.
3.) Trim the ends off the aspargus spears, cut spears in half, and place in baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Put in oven for 10 minutes.
4.) In a skillet, heat 1 Tbsp of olive oil and add the garlic. Toss in the shrimp and saute until the shrimp looks opaque and nearly cooked (this should take less than 1 minute. Never overcook shrimp). Quickly add the bruschetta and stir till coated. Remove from heat.
5.) Plate the dish by making a layer of asparagus, adding the shrimp on top, and garnishing with parsley.
2.) Thaw the shrimp by running under cold water. When thawed, pull off the tails if desired.
3.) Trim the ends off the aspargus spears, cut spears in half, and place in baking pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss to coat. Put in oven for 10 minutes.
4.) In a skillet, heat 1 Tbsp of olive oil and add the garlic. Toss in the shrimp and saute until the shrimp looks opaque and nearly cooked (this should take less than 1 minute. Never overcook shrimp). Quickly add the bruschetta and stir till coated. Remove from heat.
5.) Plate the dish by making a layer of asparagus, adding the shrimp on top, and garnishing with parsley.
