How to Make Shrimp And Asparagus
- cook TIME 30 mins
- prep TIME 5 mins
- total TIME 35 mins
Ingredients (15)
- 13 oz raw shrimp peeled and deveined, equals 26 oz unpeeled
- 12 oz asparagus chopped
- 3 1/2 tbsp unsalted butter divided to 1 tbsp, 1 tbsp, 1 1/2 tbsp
- 1 tbsp olive oil
- 1/2 tbsp Italian seasoning
- 3 cup water
- 1 cup barley
- 2 tbsp garlic minced
- 2 tbsp parsley chopped
- 1/2 tsp paprika
- 1 tsp lemon juice
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1/2 tsp cajun seasoning
- 1 tsp fresh thyme
INSTRUCTIONS
Combine 1 cup barley and 3 cup water in a saucepan. Add 1 tsp fresh thyme and 1 tbsp unsalted butter.
Bring the water and barley to a boil over high heat. When the barley has reached a boil, lower the heat to a low simmer, cover, and continue to cook until the barley is done (about 20 minutes). The barley is done when it has tripled in volume and is soft yet chewy.
Rinse the cooked barley in running cold water. Fluff the barley to separate the grains and set it aside.
Heat 1 tbsp unsalted butter and 1 tbsp olive oil in a large skillet over medium heat. Sauté 2 tbsp minced garlic until fragrant.
Add 13 oz shrimp to the skillet together with the spice mix: 1/2 tsp paprika, 1/2 tbsp Italian seasoning, 1 tsp lemon juice, 1/2 tsp salt, 1/2 tsp ground black pepper, and 1/2 tsp cajun. Sauté until the shrimp turn pink (about 3 minutes)
Add 12 oz asparagus and 1 1/2 tbsp unsalted butter.
Gently toss the shrimp and asparagus together. Cook for 3 minutes or until the asparagus turns bright green and just tender.
Turn off the heat. Sprinkle 2 tbsp chopped parsley.
Portion out shrimp and asparagus to serving plates with the cooked barley and serve hot.
