Stuffed Shrimp and Oven-Roasted Asparagus
Here’s a delicious, decadent dinner!
Ingredients (to serve 2):
Large raw shirmp, ~3/4 to 1 pound (6-10 whole with tails intact but otherwise peeled and deveined, the remainder peeled and chopped)
Extra virgin olive oil (a few tablespoons)
White onion, (~1/2 cup)
Scallions, (2, thinly sliced)
Fresh garlic (2 cloves, minced)
Celery (2 stalks, finely diced)
Fresh mushrooms (e.g., Baby Bella or white, ~3/4 cup, finely chopped)
Salted butter (1/2 cup)
All-purpose flour (~1/4 cup)
Soup stock (e.g. chicken or fish, ~1/4 cup)
Salt (to taste)
Pepper (to taste)
Thyme (dried, 1 teaspoon)
Cayenne pepper powder (1/8 teaspoon)
Worcestershire sauce (~1 tablespoon)
Saltine crackers (6-8, finely crushed)
Fresh lemon or lime (1)
Optional:
White wine (a few tablespoons)
Fresh asparagus (oven-roasted, as a side)
Here’s my video recipe for Stuffed Shrimp:
This recipe is based, in part, on a recipe by Chef John Besh.
Check out his site here:
http://ChefJohnBesh.com
Kitchen Convivial 