Taste of the Tides

Contributed by Jane Wilkinson-Bunch

Southern Lovin' in the Oven Recipes & More Daily

Now that it's warming up outside, many of us turn to lighter meals that are quick to prepare and don't heat up the kitchen. This fits the bill! Don't forget to support your local seafood markets or catch it yourself.

1 ½ lbs medium raw shrimp, peeled and deveined

1 ½ lbs asparagus (1 bunch) rinsed and trimmed

3 tablespoons butter

1 tablespoon olive oil

5 cloves garlic, minced

1 teaspoon Italian seasoning

2 teaspoons onion powder

Salt and fresh cracked pepper, to taste

¼ cup vegetable stock

1 tablespoon Sriracha (or any hot sauce you like)

Crushed chili pepper flakes, optional

Juice of ½ lemon (slice remaining half for garnish)

Fresh chopped parsley or cilantro, for garnish

• In same skillet, add remaining two tablespoons butter and shrimp. Season with salt and pepper; fry shrimp 1-2 minutes on one side.

• Add minced garlic and sprinkle in Italian seasoning and onion powder; stir to combine. Then turn shrimp to cook on the opposite side. Cook shrimp for 1 minute.

• Add 1/4 cup vegetable stock and Sriracha to pan. Allow the sauce to reduce for 1 minute, making sure not to overcook the shrimp.

• Push cooked shrimp to side of skillet and add asparagus back in. Stir asparagus to coat, then squeeze half of a lemon over shrimp and asparagus. Stir and cook for 1-2 minutes until asparagus is reheated.

• Remove from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like. Serve immediately.

Submit your recipe along with photo to amy@southerntidesmagazine.com.