Shrimp And Asparagus With Sorrel Recipes

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SHRIMP AND ASPARAGUS



Shrimp and Asparagus image

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

1 pound fresh asparagus
1 (16 ounce) package egg noodles
4 cloves garlic, minced
½ cup extra virgin olive oil
1 cup butter
1 tablespoon lemon juice
1 pound medium shrimp - peeled and deveined
1 pound fresh mushrooms, thinly sliced
½ cup grated Parmesan cheese
salt and pepper to taste

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

ASPARAGUS 'N' SHRIMP WITH ANGEL HAIR



Asparagus 'n' Shrimp with Angel Hair image

We've all heard that the way to a man's heart is through his stomach, so when I plan a romantic dinner, this shrimp asparagus pasta with angel hair is one dish I like to serve. It's easy on the budget and turns out perfectly for two. -Shari Neff, Takoma Park, Maryland

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 17

3 ounces uncooked angel hair pasta
1/2 pound uncooked shrimp (16-20 per pound), peeled and deveined
1/4 teaspoon salt
1/8 teaspoon crushed red pepper flakes
2 tablespoons olive oil, divided
8 fresh asparagus spears, trimmed and cut into 2-inch pieces
1/2 cup sliced fresh mushrooms
1/4 cup chopped seeded tomato, peeled
4 garlic cloves, minced
2 teaspoons chopped green onion
1/2 cup white wine or chicken broth
1-1/2 teaspoons minced fresh basil
1-1/2 teaspoons minced fresh oregano
1-1/2 teaspoons minced fresh parsley
1-1/2 teaspoons minced fresh thyme
1/4 cup grated Parmesan cheese
Lemon wedges

Steps:

  • Cook pasta according to package directions. Meanwhile, sprinkle shrimp with salt and pepper flakes. In a large skillet or wok, heat 1 tablespoon oil over medium-high heat. Add shrimp; stir-fry until pink, 2-3 minutes. Remove; keep warm. , In same skillet, stir-fry the next 5 ingredients in remaining oil until vegetables are crisp-tender, about 5 minutes. Add wine and seasonings. Return shrimp to pan., Drain pasta; add to shrimp mixture and toss gently. Cook and stir until heated through, 1-2 minutes. Sprinkle with Parmesan cheese. Serve with lemon wedges.

Nutrition Facts : Calories 488 calories, Fat 19g fat (4g saturated fat), Cholesterol 132mg cholesterol, Sodium 584mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 29g protein.

SHRIMP AND ASPARAGUS STIR FRY



Shrimp and Asparagus Stir Fry image

This is a Cambodian recipe called Pa-con char tapeng P'rang. It is very simple and uses common ingredients, well if you call oyster sauce common.

Provided by threeovens

Categories     Cambodian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb shrimp, peeled and de-veined
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 tablespoons water
1 tablespoon sugar
1 tablespoon oyster sauce
1 tablespoon cornstarch
2 tablespoons vegetable oil
2 garlic cloves, minced
1 onion, sliced
1 lb asparagus, cut into 2-inch pieces
1 green onion, chopped

Steps:

  • In a large bowl, place shrimp, seasoning with salt and pepper; set aside.
  • In a smaller bowl, mix the water with the sugar, oyster sauce, and corn starch; set aside.
  • Heat your wok, or skillet, over high heat; stir fry oil, garlic, onion, and shrimp.
  • Once shrimps become opaque and a pink color, add asparagus.
  • Stir in cornstarch mixture and stir until sauce thickens; remove from heat and stir in green onion.
  • Serve with hot white rice as desired.
  • .

Nutrition Facts : Calories 202.5, Fat 8.2, SaturatedFat 1.1, Cholesterol 142.9, Sodium 1073.8, Carbohydrate 14.6, Fiber 2.9, Sugar 5.9, Protein 18.7

LEMONY SHRIMP 'N' ASPARAGUS



Lemony Shrimp 'n' Asparagus image

From Scribner, Nebraska, Becky Von Segern sends this marvelous main dish that cooks quickly in the microwave yet is special enough to serve to company. "It's a pretty and tasty way to use your spring harvest of asparagus." she assures. "An added bonus is the low calorie count."

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 11

1 pound fresh asparagus, trimmed and cut into 1-1/2-inch pieces
1 medium sweet red pepper, julienned
1/2 teaspoon minced garlic
2 tablespoons water
3/4 pound uncooked medium shrimp, peeled and deveined
1/4 cup soy sauce
5 teaspoons lemon juice
1/2 teaspoon grated lemon zest
2 teaspoons cornstarch
1 tablespoon cold water
Hot cooked rice, optional

Steps:

  • In a 2-qt. microwave-safe bowl, combine the asparagus, red pepper, garlic and water. Cover and microwave on high for 4 minutes. Add shrimp; cover and cook for 2 minutes or until shrimp turn pink and asparagus is tender. With a slotted spoon, remove shrimp and vegetables; keep warm. , Add the soy sauce, lemon juice and zest to the microwave dish. In a small bowl, combine the cornstarch and cold water until smooth. Stir into soy sauce mixture., Microwave, uncovered, on high for 1-2 minutes or until thickened. Return the shrimp mixture to the bowl; toss to coat. Serve with rice if desired.

Nutrition Facts : Calories 103 calories, Fat 1g fat (0 saturated fat), Cholesterol 126mg cholesterol, Sodium 757mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 2g fiber), Protein 16g protein. Diabetic Exchanges

SHRIMP AND ASPARAGUS WITH SORREL



Shrimp and Asparagus With Sorrel image

Provided by Barbara Kafka

Categories     dinner, easy, weekday, main course

Time 20m

Yield 4 servings

Number Of Ingredients 7

3 tablespoons unsalted butter
5 ounces sorrel, leaves only, cut across into thin strips (about 3 cups), or substitute watercress
2 pounds asparagus, tough parts of stems broken off, remaining portions peeled and cut into 1-inch lengths
1 1/2 pounds medium shrimp, peeled and, if desired, deveined, or 1 1/4 pounds cleaned
1 teaspoon kosher salt
Freshly ground black pepper to taste
4 cups cooked white rice

Steps:

  • Melt butter over low heat in large frying pan. Add sorrel, and cook, stirring occasionally, for 2 to 3 minutes, until sorrel is wilted.
  • Turn up heat. Add asparagus and shrimp. Cook for 2 minutes, stirring, until shrimp begin to change color. Add 1/2 cup water, and cover. Cook, stirring once, for 5 minutes. Shrimp should be cooked through, but not tough, and asparagus tender.
  • Season with salt and pepper, and serve over rice.

Nutrition Facts : @context http, Calories 493, UnsaturatedFat 4 grams, Carbohydrate 65 grams, Fat 11 grams, Fiber 6 grams, Protein 34 grams, SaturatedFat 6 grams, Sodium 1454 milligrams, Sugar 4 grams, TransFat 0 grams

SPAGHETTI WITH SHRIMP AND ASPARAGUS



Spaghetti With Shrimp And Asparagus image

Provided by Moira Hodgson

Categories     dinner, pastas, main course

Time 1h

Yield 4 servings

Number Of Ingredients 12

1 pound shrimp, medium size
Coarse salt
1 medium onion, chopped
1 clove garlic, minced
2 tablespoons olive oil
2 cups canned Italian plum tomatoes, chopped
1 teaspoon fresh thyme leaves
Freshly ground pepper to taste
1/2 teaspoon hot pepper flakes
1 pound asparagus
1 pound spaghetti
2 tablespoons chopped Italian parsley

Steps:

  • Peel the shrimp, cover them with heavily salted cold water and soak for at least 30 minutes.
  • In a skillet, soften the onion and the garlic in the olive oil. Add the tomatoes, thyme, pepper and pepper flakes and simmer gently, covered, for 15 minutes. If the sauce gets too thick, add a little water.
  • Slice the asparagus on the bias into two-inch pieces. Place in a steamer and steam until bright green but al dente.
  • Meanwhile, bring six quarts salted water to boil and cook the spaghetti until al dente.
  • When the spaghetti is nearly done, drain and rinse the shrimp. Add them to the sauce and cook for two minutes. Add the asparagus and cook a further one minute. Drain the spaghetti and place in a heated serving bowl. Top with the sauce and the parsley and serve.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 7 grams, Carbohydrate 97 grams, Fat 10 grams, Fiber 8 grams, Protein 34 grams, SaturatedFat 2 grams, Sodium 1055 milligrams, Sugar 8 grams, TransFat 0 grams

SPICY SHRIMP AND ASPARAGUS



Spicy Shrimp and Asparagus image

I found this recipe on a website a few weeks ago and it was wonderful! If you do not like extremely spicy food try adding a 1/2 cup of coconut milk right after you add the shrimp and cook just until the coconut milk has thickened and the shrimp is cooked through.

Provided by cervantesbrandi

Categories     One Dish Meal

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons chili-garlic sauce
1 tablespoon minced garlic
1 tablespoon dark brown sugar
1 tablespoon fresh lime juice
3 teaspoons fish sauce, divided
1 lb large shrimp, peeled and deveined
1 lb asparagus
3 tablespoons oil
fresh cracked pepper
2 tablespoons chopped cilantro
2 cups cooked jasmine rice

Steps:

  • In a medium size bowl add chili garlic sauce, garlic, sugar, lime juice and 2 teaspoons of the Fish Sauce. Mix well. Add shrimp and mix until covered with sauce. Set aside to season.
  • Diagonally trim asparagus into one inch pieces. *If thicker asparagus is used, boil in salted water 2-3 minutes. Drain, and immediately cool down in ice water. Drain well.
  • Heat oil in a large skillet over a high heat. Add asparagus, remaining teaspoon of Fish Sauce, and fresh cracked pepper. Stir-fry 2-3 minutes, or until asparagus is tender-crisp.
  • Add shrimp mixture to skillet. Stir-fry until shrimp turns opaque (pink) and sauce is well mixed with ingredients. Serve immediately. If desired, sprinkle with cilantro and serve with hot Jasmine Rice.

Nutrition Facts : Calories 338.8, Fat 12.6, SaturatedFat 1.8, Cholesterol 172.8, Sodium 537.5, Carbohydrate 28.6, Fiber 3.2, Sugar 5.1, Protein 28

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