Shrimp and Asparagus With Sorrel
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 3tablespoons unsalted butter
- 5ounces sorrel, leaves only, cut across into thin strips (about 3 cups), or substitute watercress
- 2pounds asparagus, tough parts of stems broken off, remaining portions peeled and cut into 1-inch lengths
- 1½pounds medium shrimp, peeled and, if desired, deveined, or 1¼ pounds cleaned
- 1teaspoon kosher salt
- Freshly ground black pepper to taste
- 4cups cooked white rice
Nutritional analysis per serving (4 servings)
517 calories; 10 grams fat; 6 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 64 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 45 grams protein; 694 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Melt butter over low heat in large frying pan. Add sorrel, and cook, stirring occasionally, for 2 to 3 minutes, until sorrel is wilted.
- Step 2
Turn up heat. Add asparagus and shrimp. Cook for 2 minutes, stirring, until shrimp begin to change color. Add ½ cup water, and cover. Cook, stirring once, for 5 minutes. Shrimp should be cooked through, but not tough, and asparagus tender.
- Step 3
Season with salt and pepper, and serve over rice.
Private Notes
Comments
Not sure the sorrel should have been cooked first. By the time the asparagus and shrimp were done, the sorrel had greyed and clumped together. Very unappealing visually. If I were to make this again I would cook the shrimp and asparagus first and then add the sorrel, cooking and stirring just until it wilted. I served over a mix of brown and black japonica rice.
Agreed that the sorrel should be added at the last minute of cooking. I added garbanzo beans and Swiss chard. Quite tasty but will continue to tweak this home base recipe.
Use half olive oil instead of all butter. Try adding sorrel with the shrimp and asparagus. I don’t see what’s to be gained by wilting it first.
I followed others and cooked the asparagus first for 10 minutes or so, then the shrimp which I doused with a few grinds of pepper. I added a little water and covered the asparagus.Then I added the shrimp and cooked until it was opaque. The last few minutes I added the sorrel which very quickly turned a grayish yellow. The taste of the sorrel was very nice but not terribly appealing visually. I served it on a combo of white and red rice. Easy and nice.
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