Shrimp and Asparagus with Lemon-Shallot Vinaigrette a light and healthy dinner with fresh asparagus.
We are anxiously awaiting Spring in the South but while waiting, it is Spring somewhere because we can find fresh asparagus in the grocery. While not as good as what we will get locally in a couple of months, it was still pretty tasty roasted, and topped with shrimp and a light vinaigrette. The recipe called for grilling both the shrimp and the asparagus but as our grill is covered with snow, I went the warmer route and roasted them in the oven. The light citrusy flavor was a nice change from the hearty soups and comfort food we tend to eat when it’s so cold.
So lighten things up with this nice healthy dish or keep it in mind for the Spring. I hate you Mr. Groundhog! We ate it warm, but I can’t wait to serve it cold when it is finally hot outside again.
PrintShrimp and Asparagus with Lemon-Shallot Vinaigrette
- Category: Entree
Ingredients
- 1 lemon
- 2 tablespoons shallots, finely chopped
- 1/4 cup olive oil
- 1 pound asparagus
- 1 pound shrimp, peeled but with tails on
- 1/3 cup pecorino romano cheese, shaved
- salt and pepper
Instructions
- Grate the zest from the lemon into a small bowl. Squeeze 2 tablespoons of juice from the lemon and add to the bowl. Add shallots and whisk together. Gradually whisk in 2 tablespoons of olive oil and season to taste with salt and pepper.
- Preheat oven to 450º.
- Toss the asparagus with 2 tablespoons of olive oil and season with salt and pepper. Place on half of baking sheet, separating the spears. Roast until they turn a brighter shade of green, about 3 minutes.
- In a large bowl, toss the shrimp with 2 tablespoons olive oil and season with salt and pepper. Remove the pan from the oven and arrange shrimp on the empty side.
- Return to oven and roast until the shrimp are almost opaque throughout and the asparagus are crisp-tender, about 5 minutes.
- In the alternative, grill for about 4 minutes.
- In a large bowl, toss the cooked asparagus with some of the vinaigrette to coat. Divide onto plates and top with shrimp. Drizzle more vinaigrette over the shrimp and sprinkle with cheese shavings.
- Curtis Stone Whats’ for Dinner?
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