Creole Shrimp And Asparagus Delmonaco Recipe

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Servings: 1


Cost per recipe $10.54 view details


  1. To Go & Cafe)
  2. Directions: Peel and de-vein the shrimp. Cut the tough ends from the asparagus, then cut the asparagus on a diagonal into 4-inch long spears.
  3. Set aside the garlic and shallots. In a small bowl, combine the bay leaf, thyme, oregano, tomato, cream, vermouth, oyster sauce, cayenne pepper, and paprika. Place in a 10-inch saute/fry pan over medium-high heat. Add in 2 Tbsp. of the oil and the chopped garlic and shallots. Saute/fry for 10 seconds, then add in the sauce. Bring to a rapid boil and cook the sauce till it thickens sufficient to lightly coat a spoon, about 3 min. Place a 12-inch saute/fry pan over highest heat. When warm, add in the remaining 2 Tbsp. oil. When the oil becomes warm, add in the shrimp and saute/fry on both sides till lightly browned, about 2 min total. Add in the sauce and asparagus and cover the pan. Reduce the heat to medium and steam the shrimp about 1 minute more. Shrimp are done when they just begin to feel hard to the touch and are slightly undercooked in the center. Transfer shrimp to 4 heated dinner plates. If the asparagus are not fully cooked, cover the pan and steam cook them for a few more seconds. Taste the sauce and adjust the seasonings, then spoon the asparagus and sauce over the shrimp and serve at once.


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 737g
Calories 967  
Calories from Fat 468 48%
Total Fat 53.12g 66%
Saturated Fat 29.32g 117%
Trans Fat 0.0g  
Cholesterol 854mg 285%
Sodium 1227mg 51%
Potassium 1357mg 39%
Total Carbs 23.59g 6%
Dietary Fiber 3.4g 11%
Sugars 3.25g 2%
Protein 97.36g 156%
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