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Shrimp with Asparagus, Dill, and Spice

Photo: Kate Bittman

BY Kate Bittman

PUBLISHED June 4, 2024

This is a gem from Mark’s OG Kitchen Express, which is the book version of all those lists everyone loves so much. The butter plus hot sauce plus Worcestershire plus lemon juice makes sort of a broth that is irresistible, and I don’t know about you, but I love dill.

 

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I don’t make shrimp often, because much of the farmed shrimp that’s sold around the world is not only environmentally unsustainable but also relies on what amounts to slave labor. So, yeah, if you’re going to cook shrimp, you should try to find some that’s wild-caught and domestic, which is what I did here.

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Shrimp with Asparagus, Dill, and Spice

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Makes 3-4 servings

Time 20-30 minutes

Instructions

Melt a few tablespoons of butter in a skillet; when it’s hot, add about a pound of sliced asparagus; stir and cook until crisp-tender, about five minutes, then remove. Add some more butter to the pan and repeat with about a pound of shrimp, cooking until it turns pink, about four minutes. Return the asparagus to the pan and sprinkle with a few drops of Tabasco sauce, Worcestershire sauce, dill, and lemon juice. Serve over a bed of jasmine rice.

— Recipe from Mark Bittman’s Kitchen Express

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