Poached Shrimp with Asparagus, Tomatoes, and Corn
Spring has sprung and I’m so looking forward to the summer. I know, I know, I should appreciate this beautiful season but after the incredibly crappy winter we have had I’m ready for the heat! This dish screams warm weather; it has tons of fresh veggies and the only thing that would make this better is to use fresh Ontario corn (available… in the summer!). I must point out that this dish is very, very, very fast cooking and it is virtually fat free.
Serves 4
2 Cups of vegetable stock (sodium reduced)
The Zest of a half lemon
3 Cloves of garlic, grated or crushed
1 Cup of corn (fresh preferably, or frozen)
1 pint (454 g) of Grape tomatoes
1 bunch (325 g) of asparagus, washed and cut in thirds
1 pound (453 g) large shrimp, peeled and cleaned (I used frozen)
Salt
Pepper
– In a large skillet, with a tight-fitting lid, combine the stock, zest and garlic; bring to a boil.
– When the stock is boiling, add the asparagus, corn and tomatoes, season with salt and pepper and then mix well.
– Then add the shrimp, season with salt and pepper; mix well ensuring the shrimp are coated in the veggies and stock.
– Cover the skillet with the lid and then drop the heat to medium.
– Poach the shrimp for 4 to 5 minutes, until they are pink and opaque and have curled into the letter “C”.
– Taste and adjust seasoning.
– Serve immediately.
Notes:
- Serve as is or with rice (brown please!).
- This recipe was inspired by this recipe: http://www.peanutbutterandpeppers.com/2014/03/24/shrimp-with-asparagus-and-tomatoes-shrimpshowdown-giveaway/
- Smaller shrimp require less cooking time; again, they are cooked when they are pink and opaque and have curled into the letter “C”.
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