Aloha folks! I have some fresh asparagus that needs to be eaten soon and I
have some frozen shrimp. I'm looking for a good, tried and true recipe
using these two main ingredients. I've been craving crepes and thought I
might try some sort of shrimp/asparagus crepe dish with a sherry-type cream
sauce. I did a google search, but I didn't see anything like what I have in
mind. Is it because you shouldn't really pair shrimp and asparagus together
like this?

Any ideas for sauce help or should I just not go there at all?

TIA

Kilikini

>From: "kilikini"

>Aloha folks! I have some fresh asparagus that needs to be eaten soon and I
>have some frozen shrimp. I'm looking for a good, tried and true recipe
>using these two main ingredients. I've been craving crepes and thought I
>might try some sort of shrimp/asparagus crepe dish with a sherry-type cream
>sauce. I did a google search, but I didn't see anything like what I have in
>mind. Is it because you shouldn't really pair shrimp and asparagus together
>like this?
>
>Any ideas for sauce help or should I just not go there at all?
>
>TIA
>
>Kilikini

If your shrimp are in the shells, save the shells and put them in a hot frying
pan with a bit of oil and toss until they turn pink. Add a small shot of sherry
to deglaze. Lower the heat and add a 1 1/2 cups of whole milk. Add a bay leaf,
a pinch of paprika and let simmer for a half hour or so. Thicken with a bit of
roux and Voila...you have a quicky newburg sauce.

What I would do is make the crepes first and set aside to cool. I'd then trim
and chop the asparagus into bite size pieces and saute with some finely chopped
shallots. Then I'd saute the shrimp in butter and chop into the same size as
the asparagus. Combine into a mixture along with a few T of the sauce to bind.
Fill your crepes with the mixture and place in a baking dish and top with the
rest of the sauce. Stick under a broiler for two minutes until bubbly and
starting to brown.

Serve.
Ellen

"kilikini" > wrote in message
...
> Aloha folks! I have some fresh asparagus that needs to be eaten soon and
I
> have some frozen shrimp. I'm looking for a good, tried and true recipe
> using these two main ingredients. I've been craving crepes and thought I
> might try some sort of shrimp/asparagus crepe dish with a sherry-type
cream
> sauce. I did a google search, but I didn't see anything like what I have
in
> mind. Is it because you shouldn't really pair shrimp and asparagus
together
> like this?
>
> Any ideas for sauce help or should I just not go there at all?
>
> TIA
>
> Kilikini

Try googling the 2 words.

Try this:

Dimitri

Risotto with Shrimp, Asparagus and Peas
Serves 6

Ingredients:
2 tbsp olive oil
1 onion, chopped
5 cloves garlic, chopped (or 1 tbsp jar chopped garlic)
1 small bunch scallions, chopped
2 stalks celery, chopped
1 lb asparagus, tough end snapped off, cut into 1" pieces
2 cups Arborio rice
1/2 cup white wine
4 cups simmering chicken stock
1 lb shrimp, peeled, tails removed and deveined (you can use any size you
prefer, I like to use medium)
1 cup shelled, fresh spring peas, blanched
3 tbsp butter
1/2 cup grated Pecorino Romano cheese (or Parmesan)
1/4 cup parsley, chopped (or 2 tbsp dry)
1 tbsp rosemary, finely chopped (or 1/2 tsp dry)
Salt and pepper




Method:
In a large saucepan, heat olive oil over medium-high heat. Add onion,
garlic, scallions, celery, and asparagus. Cook until onion is softened and
just beginning to brown. Add rice, stirring constantly, and cook 5 minutes
more, making sure rice does not brown. Add wine, stirring constantly, and
let totally evaporate. When wine is evaporated, begin adding stock 1/2 cup
at a time, letting each addition evaporate before adding the next addition.

After fourth addition of stock is added, begin tasting rice. Rice should be
al dente when done. You need to keep tasting rice, because, depending on ric
e, you may or may not have to use all of the stock. Add shrimp and peas
after fourth addition of stock is absorbed.

After last addition of stock is absorbed, remove from heat, and stir in
butter, Romano, parsley and rosemary. Season with salt and pepper. Serve
immediately.

Note:
You can substitute chicken, turkey, or any other kind of shellfish for the
shrimp

"SportKite1" > wrote in message
...
> >From: "kilikini"
>
> >Aloha folks! I have some fresh asparagus that needs to be eaten soon and
I
> >have some frozen shrimp. I'm looking for a good, tried and true recipe
> >using these two main ingredients. I've been craving crepes and thought I
> >might try some sort of shrimp/asparagus crepe dish with a sherry-type
cream
> >sauce. I did a google search, but I didn't see anything like what I have
in
> >mind. Is it because you shouldn't really pair shrimp and asparagus
together
> >like this?
> >
> >Any ideas for sauce help or should I just not go there at all?
> >
> >TIA
> >
> >Kilikini
>
> If your shrimp are in the shells, save the shells and put them in a hot
frying
> pan with a bit of oil and toss until they turn pink. Add a small shot of
sherry
> to deglaze. Lower the heat and add a 1 1/2 cups of whole milk. Add a bay
leaf,
> a pinch of paprika and let simmer for a half hour or so. Thicken with a
bit of
> roux and Voila...you have a quicky newburg sauce.
>
> What I would do is make the crepes first and set aside to cool. I'd then
trim
> and chop the asparagus into bite size pieces and saute with some finely
chopped
> shallots. Then I'd saute the shrimp in butter and chop into the same size
as
> the asparagus. Combine into a mixture along with a few T of the sauce to
bind.
> Fill your crepes with the mixture and place in a baking dish and top with
the
> rest of the sauce. Stick under a broiler for two minutes until bubbly and
> starting to brown.
>
> Serve.
> Ellen
>
>
This sounds wonderful! Thanks Ellen!

Kilikini

kilikini wrote:
> Aloha folks! I have some fresh asparagus that needs to be eaten soon
> and I have some frozen shrimp. I'm looking for a good, tried and
> true recipe using these two main ingredients.
(snip)
Can't believe I forgot this soup! It calls for (disgusting) canned
asparagus so the fresh stuff should be even better!
Steam it until just tender, after snapping off the hard ends.

1 lb. asparagus
1/4 c. baby salad shrimp
4 c. chicken stock or broth
1/4 tsp. cayenne pepper
1/4 c. minced onion
1 clove minced garlic
1 tsp. Penzey's Bonnes Herbs
1/4 c. half & half

Bring the stock to a boil with the onion, garlic and herbs in a deep pot;
add the asparagus and simmer about 15 minutes. Add the shrimp and heat
through. Stir in the half & half and cook on low heat about 20 minutes,
stirring occasionally, until slightly thickened and soup is creamy. Adjust
for taste with salt & pepper and serve.

Jill

On Sun, 18 Jan 2004 13:28:20 -0600, "jmcquown"
> wrote:

> Penzey's Bonnes Herbs

Hand-mixed from: chives, dill weed, French basil, French
tarragon, chervil and white pepper.



Practice safe eating - always use condiments