mercredi 5 mars 2014

SHRIMP ASPARAGUS SALAD



INGREDIENT

  • 1 pound asparagus, woody stem ends removed
  • 1/2 pound medium shrimp 
  • 1 Tbsp sesame oil
  • 1 cup white cooking wine
  • 1 garlic clove, minced (1/2 teaspoon to 1 1/2 teaspoons, depending on how much you like fresh garlic)
  • 1 lemon- freshly juiced (more to taste)
  • 1 Tbsp minced fresh parsley (optional)
  • Salt and black pepper to taste


METHOD

  • Bring 1/2 cup white cooking wine to a simmer.  Add the asparagus, cover and steam for 3 minutes. Use a slotted spoon to remove the asparagus to a bowl to cool. Add the shrimp to white wine.  If they are pre-cooked, remove after 30 seconds—this is just to warm them. If the shrimp are uncooked, boil them for 2-3 minutes, until cooked through. Remove the shrimp and add them to a large bowl.
  • Slice the asparagus spears thinly on the diagonal until you get close to the tip. Cut the asparagus tips off in one piece. (They look prettier that way.) Put the asparagus in the bowl with the shrimp. 
  • Add the remaining wine, minced garlic, sesame oil, and lemon to pan. Simmer.  Add salt and black pepper to taste. Add more lemon

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