These Shrimp May Be Small, But They Pack A Big Punch Of Flavor!

I can always count on Jen to have the most interesting and flavorful recipes. Time-after-time, she has come up with some of my favorite recipes, so I always check her site first, just to see what’s cooking in her neck of the woods. This one is no exception.

This recipe sent me running to the market for shrimp and asparagus! Wonder-of-wonders, I found both at reasonable prices! Now that I have this recipe, I am stocking up on frozen shrimp because I want to be able to prepare this dish whenever the whim strikes, or when I have unexpected company descend upon me.

This has got to be the very quickest of One Pan meals. Who doesn’t have 15 minutes, even on a busy night? For an excellent, high-quality meal like this, I would carve those 15 minutes out of my schedule with a potato peeler if I had to, and couldn’t find a better way.

I find it supremely annoying when unannounced guests just show up at my house, conveniently right around dinner time. It’s not that I mind the company, I just absolutely hate being caught unawares and unprepared. But now that I have this elegant recipe in my little bags of tricks, that will never happen again.

USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INSTRUCTIONS.

Quick Tip:  Okay, so you made a mistake and bought cooked shrimp instead of the raw kind. Don’t worry, be happy! Shrimp is still shrimp, and you can certainly use the cooked kind in this recipe. But notice that word “cooked.” Hmmm….what is that going to mean here? Simple – it just means you will be heating the shrimp, not actually cooking them, which will take a lot less time. So here’s how you make the adjustment:  roast your asparagus for 7-9 minutes, and then add your shrimp to the pan and roast both asparagus and shrimp for only 3 minutes more, just to heat it thoroughly. See, no problem at all!

Recipe and image courtesy of Jen at Carlsbad Cravings