ASIAN SHRIMP AND ASPARAGUS SOUP
Provided by Food Network
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the oil and add the shallots and saute. Add the water, bouquet garni and bring to a boil and simmer, covered for 10 minutes. Add the asparagus and simmer 5 minutes or until tender; add the shrimp and simmer just until the shrimp turn pink. Add the mushrooms, and simmer to heat through (if too much liquid has evaporated, add more to keep level constant).
- Remove the soup from the heat, remove the bouquet garni and stir in the lime juice to taste and cilantro. Adjust seasoning with salt and crushed red pepper.
SHRIMP, CORN, AND POTATO SOUP
Steps:
- In a large heavy saucepan, heat the butter and oil over medium heat. Add the onions and cook for 4 to 5 minutes, until slightly golden. Add the poblanos and the garlic and cook for 2 minutes more, until the aroma of the garlic is released. Add the tomatoes, fish broth and bay leaf. Increase the heat to high and bring the mixture to a boil. Add the potatoes, bring back to the boil, and decrease the heat so the mixture is simmering. Cover the pan and simmer the soup for 15 minutes, or until the potatoes are tender but not falling apart. Stir in the milk and simmer for 5 minutes more, then add the corn kernels, corn rounds, shrimp, salt and pepper and simmer for an additional 4 minutes. Taste for seasoning and serve in heated bowls, sprinkled with a few leaves of cilantro.
ASPARAGUS SOUP WITH SHRIMP
Provided by Moira Hodgson
Categories quick, project, appetizer, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Cut the tough stalk ends off the asparagus and discard them. Cut the asparagus into one-inch pieces.
- In a heavy saucepan, melt the butter with the oil and cook the leeks and shallots until they are soft. Add shrimp, in their shells, and cook until they are pink but still juicy (do not overcook them). Remove the shrimp with a slotted spoon, cool, peel and devein them. Sprinkle with lemon juice and set the shrimp aside.
- Add the chicken stock and water with the asparagus and simmer it for 15 minutes or until it is tender. Puree the mixture in a blender and return it to the saucepan. Season to taste with salt and pepper and heat through over moderate heat.
- In a separate pan, warm the shrimp. Pour soup into six bowls and add shrimp to each serving and sprinkle with basil leaves. Serve hot.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 5 grams, Carbohydrate 25 grams, Fat 9 grams, Fiber 7 grams, Protein 20 grams, SaturatedFat 3 grams, Sodium 1349 milligrams, Sugar 10 grams, TransFat 0 grams
FARFALLE WITH SHRIMP AND ASPARAGUS
Provided by Moira Hodgson
Categories dinner, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Peel the shrimp. Trim the tough ends of the stalks from the asparagus. With a vegetable peeler, pare away any tough skin from the lower half of the stalk. Cut the asparagus into 1 1/2-inch pieces.
- Cook the asparagus in boiling salted water until barely tender. Rinse under cool running water and drain well. Set aside.
- Meanwhile, sauté the onion and the garlic in 2 tablespoons olive oil until soft. Add the tomatoes, wine and thyme and simmer gently for 20 minutes, covered. Bring 6 quarts salted water to boil for the farfalle.
- Cook the farfalle until al dente. While it is cooking, add the shrimp to the sauce, cook for 3 minutes, stirring, then add the asparagus and heat through. Correct seasoning.
- Drain the farfalle and toss the pasta in a heated bowl with the remaining tablespoon of olive oil. Then add the sauce and toss well. Serve immediately. Sprinkle with parsley. This needs no cheese.
Nutrition Facts : @context http, Calories 450, UnsaturatedFat 7 grams, Carbohydrate 65 grams, Fat 9 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 1 gram, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
SHRIMP AND ASPARAGUS CASSEROLE
This scrumptious seafood dish "travels well". At least, the recipe does= I make sure to pack it in my handbag whenever my husband and I are preparing to visit out-of-state relatives. Now that we're retired, we travel often. And it's our custom to take over in the kitchen wherever we visit and whip up one of our own family favorites-frequently this casserole. It never fails to win us compliments...along with invitations to visit again!
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- On stove top or in a microwave oven, blanch asparagus for 3 minutes. Drain well; set aside. , In a small saucepan, melt butter. Stir in the flour; cook, stirring constantly, for 1 minute. Gradually whisk in milk and cream; cook until thickened. Stir in wine (or substitute). Season with salt and pepper. Stir in beaten egg yolk, cheese and shrimp. , In a buttered 2-1/2-qt. casserole, arrange half the asparagus; pour on half the sauce. Repeat layers. Top with buttered crumbs. Bake at 350° for 30 minutes.
Nutrition Facts : Calories 294 calories, Fat 16g fat (9g saturated fat), Cholesterol 229mg cholesterol, Sodium 627mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.
ASPARAGUS AND SHRIMP LINGUINE
This recipe is from Campbell's Soup (campbellsoup.ca) and it was very well received at our house. The only changes I made was to add more fresh basil and using whole wheat pasta. The recipe says that this feeds 4 people, but we have leftovers for tomorrow night.
Provided by Eldeevee
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cook linguine according to package directions, omitting salt, and adding asparagus during the last 2 minutes of cooking. Drain and set aside.
- Heat oil over medium heat in large skillet. Cook pepper strips and garlic for 1 minute.
- Stir in basil. Stir in broth and heat to a boil. Add shrimp and simmer for 2 minutes or until shrimp is heated through. Remove from heat.
- Toss with linguine, asparagus and hot pepper sauce. Sprinkle with cracked black pepper.
Nutrition Facts : Calories 355.1, Fat 8.8, SaturatedFat 1.3, Cholesterol 71.4, Sodium 540.5, Carbohydrate 50.2, Fiber 4.1, Sugar 2.9, Protein 19.1
SHRIMP AND ASPARAGUS
This recipe is a delicious option for shrimp. Shrimp sauteed with asparagus and mushrooms, tossed with egg noodles.
Provided by Cathy Christensen
Categories Pasta and Noodles Noodle Recipes
Time 50m
Yield 8
Number Of Ingredients 10
Steps:
- In a small saucepan, boil or steam asparagus in enough water to cover until tender; chop and set aside.
- Bring a large pot of salted water to full boil, place the pasta in the pot and return to a rolling boil; cook until al dente. Drain well.
- In a large saucepan, saute garlic in the olive oil over medium-low heat until the garlic is golden brown.
- Place butter and lemon juice in the saucepan. Heat until the butter has melted. Place the shrimp in the saucepan and cook until the shrimp turns pink. Place the mushrooms and asparagus into the saucepan, cook until mushrooms are tender.
- Toss the shrimp and vegetable mixture with the egg noodles and sprinkle with Parmesan cheese. Salt and pepper to taste. Serve immediately.
Nutrition Facts : Calories 652.7 calories, Carbohydrate 45.4 g, Cholesterol 198.7 mg, Fat 42.2 g, Fiber 3.6 g, Protein 24.7 g, SaturatedFat 18.3 g, Sodium 339.9 mg, Sugar 3.2 g
SHRIMP AND ASPARAGUS BISQUE
Make and share this Shrimp and Asparagus Bisque recipe from Food.com.
Provided by KHardee
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Peel and devein shrimp (reserving shells).
- Heat shrimp shells, garlic, butter, sherry, and stock in a saucepan and heat until boiling. Reduce heat and simmer for 5 to 8 minutes until liquid reduces.
- Strain and set aside.
- Cut raw shrimp into bite size pieces.
- Cut tips off asparagus and reserve. Dice remaining asparagus and potatoes.
- In a large saucepan; add soup, milk, shrimp, asparagus, potatoes, shrimp stock, and Tabasco to taste.
- Simmer on medium low heat for 15 minutes.
- Serve immediately and freeze remainder.
Nutrition Facts : Calories 420.8, Fat 21.9, SaturatedFat 11.8, Cholesterol 139.3, Sodium 585, Carbohydrate 30.4, Fiber 3, Sugar 3.3, Protein 20
CREAMY ASPARAGUS CHOWDER
Although this soup is best when made with fresh asparagus, you can use frozen or canned. I like to blanch and freeze asparagus in portions just right for this recipe so I can make our favorite chowder all year. —Shirley Beachum, Shelby, Michigan
Provided by Taste of Home
Categories Lunch
Time 40m
Yield about 2-1/2 quarts.
Number Of Ingredients 15
Steps:
- In a Dutch oven, saute onions and celery in butter until tender. Add garlic; cook 1 minute longer. Stir in flour. Add the potato, milk, broth and herbs; cook over low heat, stirring occasionally, until the potato is tender and soup is thickened, about 20-30 minutes. , Add the asparagus, salt and pepper; heat through. To serve, sprinkle with almonds, cheese and the chopped tomato.
Nutrition Facts : Calories 187 calories, Fat 8g fat (5g saturated fat), Cholesterol 26mg cholesterol, Sodium 491mg sodium, Carbohydrate 23g carbohydrate (9g sugars, Fiber 3g fiber), Protein 7g protein. Diabetic Exchanges
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