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Lemon Garlic Butter Shrimp with Asparagus - So much flavor and so easy to throw together, this shrimp recipe is a winner! The shrimp was then removed to the same plate as the asparagus. By now, I realized that I had just enough water in the orzo pan to cook the orzo, but wouldn't have much left over.
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Composition of Buttery boiled shrimp and Asparagus:
- Require 2 pounds for large shrimp (peeled DeVane and tail off)
- Prepare 8 ounces of asparagus
- Make ready 2 teaspoon for creole seasoning or old bay (i used old bay)
- Need 2 tablespoons paprika
- Make ready 2 tablespoons Worcestershire sauce
- Need 2 tablespoons of lemon juice
- You need 1/2 cup for butter in slices or cubed
- Require of Sides
- Prepare Rice or egg noodles
Is there any reason this couldn't be done in a wok, just requires more attention? Boiling asparagus is a simple, fast way to add some great nutrition to your diet. Asparagus is a healthy, tasty vegetable that can be served a variety of ways. While it's considered freshest in the spring, it is available year round.
Buttery boiled shrimp and Asparagus start cooking:
- Chop off the woody ends of asparagus, Peel and remove shell and tail from shrimp. Place all ingredients in Ziploc bags zip, to seal and squish around to mix
- Preheat oven to 375°
- Lined baking sheet with aluminum foil and spray with nonstick spray
- Pour shrimp and asparagus mixture onto baking sheet
- Cut butter into slivers and place over shrimp and asparagus bake for 10 to 12 minutes then boil on high for 1 to 2 minutes cook rice according to package directions or cook egg noodles to package directions
- When done place over rice or egg noodles
- Food prep - only do the asparagus and seasoning, Lemon juice,Worcestershire sauce, mix seal up keep in fridge up to five days, leave shrimp in freezer, when ready to cook thawed out shrimp add to asparagus bag may need to add more seasonings mix then start step 3. (i prep this and had it the next day, let my shrimp marinate for 2 hrs before cooking.)
Add asparagus to shrimp in bowl. To skillet, add coconut milk and lime peel; heat to boiling on high. Stir in fish sauce; heat through. Heat rice in microwave as label directs; serve with shrimp and lime wedges. With zesty, lemony, garlicky, plump shrimp; crisp and tender asparagus, and crispy fingerling potatoes - this sheet pan dinner is not only a breeze to I love garlicky buttery shrimp and I think fingerling potatoes are a special little potatoe!
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