We’re still on our post-holiday/New Years health kick. Are you? No? Okay, fine; serve this bad boy over cous-cous or pasta for the ultimate indulgence.
Oh wait, you are still trying to be healthy? Great! Stay with me then. This quick and delicious dinner is virtually carb-free and full of healthy fats, protein and yummy veg.
Shrimp sauteed in lemon and olive oil, served over a bed of asparagus with sun-dried tomatoes, roasted cashews, and parsley. Oh, yeah.
What You’ll Need (2 servings):
- 1 lb of clean, deveined shrimp
- 2 clove of garlic- smashed
- 1 shallot- finely chopped
- 1 handful of sun-dried tomatoes
- 1 bunch of asparagus
- 1/4 cup of chopped, roasted cashews
- 2-3 tbsp of finely chopped parsley
- 1 tbsp red pepper flakes
- 1 tbsp paprika
- the juice of 1 lemon
- 1 tsp flour
- salt and pepper
- 1/4 cup quality olive oil
- baking sheet or pyrex dish
- large skillet
Slice the sun-dried tomatoes into thin strips about 1″ x 1/4″. Place them in a bowl of cold water to rehydrate. This can be done 30-60 minutes prior to cooking.
Roughly chop the cashew. We used unsalted, roasted cashews, but you substitue any nut here. Pine nuts are also delicious in this dish, albeit more expensive.
Finely chop the shallots and parsley, and smash the garlic into a paste.
Preheat the oven to 350. Rinse and chop the asparagus in half. Put 1 tablespoon of olive oil on a baking sheet or pyrex dish and follow it with the asparagus. Salt and pepper to taste. Cook 15-20 minutes or until al dente.
Rinse the shrimp under some cold water to remove any leftover shells and/or digestive tracks. Yeah, that’s what you would be eating if you didn’t de-vein these little bastards. Put them in a large mixing bowl and sprinkle them with paprika, salt, pepper, red pepper flakes, and 1/2 of the chopped parsley. Squeeze 1/2 a lemon into the bowl and mix everything together.
Heat up 2 tablespoons of olive oil in a large skillet on medium heat. When the oil is hot, throw the entire contents of the mixing bowl in. Cook the shrimp 2-3 minutes on each side.
Using a pair of tongs, remove the shrimp from the skillet and place them on a plate, leaving the olive oil behind.
In the same sauté pan, lower the heat to medium-low/low heat and add more olive oil (about 2 tablespoons.) Toss in the garlic and shallots to caramelize.
Squeeze in the rest of the lemon and add 1 teaspoon of flour to thicken and incorporate all the ingredients. Whisk constantly to avoid a lumpy sauce. If sauce is too thin, add more flour. Likewise, if it’s too thick, add more lemon juice or olive oil.
At this point, add the cashews, sun-dried tomatoes and shrimp into the sauté pan and mix it all together. Cook on a low heat until shrimp are warm again (just a few minutes.)
Take the asparagus out of the oven and place them lengthwise in the middle of your plate. Spoon the shrimp lengthwise in the opposite direction, making a cross on your plate. Spoon the sauce on top and sprinkle with cheese, if desired. We used parmesan reggiano.
Serve and enjoy!