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Shrimp with Asparagus, Dill, and Spice

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Makes 3-4 servings

Time 20-30 minutes


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