Shrimp Scampi With Roasted Asparagus Recipe - Cooking Index
Shrimp Scampi With Roasted Asparagus Recipe - Cooking Index
| Shrimp Scampi | ||
| 4 teaspoons | 20ml | Olive oil |
| 12 teaspoons | 60ml | Garlic cloves - crushed (medium) |
| 1 cup | 237ml | Dry red vermouth |
| 2 cups | 125g / 4.4oz | Diced tomatoes |
| 1 1/2 lbs | 681g / 24oz | Large shrimp - shelled, deveined |
| 1 cup | 146g / 5.1oz | Chopped fresh parsley |
| Several drops hot pepper sauce | ||
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Roasted Aparagus | ||
| 1 lb | 454g / 16oz | Fresh asparagus |
| 1 tablespoon | 15ml | Olive oil - plus |
| 1 teaspoon | 5ml | Olive oil |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| Italian Greens | ||
| 8 cups | 1896ml | Ready-to-eat Italian-style salad greens - washed |
| 1 tablespoon | 15ml | No-sugar-added oil and vinegar dressing - plus |
| 1 teaspoon | 5ml | No-sugar-added oil and vinegar dressing |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Heat the olive oil in a nonstick skillet over medium-high heat. Saute the garlic for a few seconds, then add the red vermouth and tomatoes. Cook 5 minutes. Add the shrimp and parsley, and cook 3 minutes, or until shrimp are pink. Season with hot pepper sauce, salt and pepper, to taste. Divide between 4 plates and serve.
For the Roasted Asparagus: Preheat oven to 400 degrees. Cut or snap off the 1-inch fibrous stem on the asparagus and discard. Slice the remaining asparagus into 2-inch pieces (you should have about 5 cups).
Line a baking tray with foil and spoon the oil onto the foil. Sprinkle the oil with salt and pepper. Add the asparagus and roll in oil, making sure all the spears are coated with the oil and seasonings.
Spread the asparagus into a single layer and roast in the oven for 5 minutes. Roll the asparagus in the oil to recoat and roast 10 more minutes for thick spears, 5 more minutes for thin ones. Remove from the oven and serve with the shrimp.
For the Italian Greens: Place the salad in a bowl and drizzle with the dressing. Season with salt and pepper. Toss well and serve.
This recipe yields 4 servings.
Source:
COOKING LIVE with Sara Moulton - (Show # CL-9627) - from the TV FOOD - NETWORK
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