Ancho chile powder and Worcestershire sauce help put the spicy in this easy shrimp and asparagus recipe.
What You Need
Original recipe yields 8 servings
2 Tbsp. ancho chile pepper powder
2 Tbsp. ground black pepper
1 tsp. minced garlic
1 tsp. fresh lemon juice
1 3/4 lb. uncooked large shrimp, peeled with tails left on, deveined
1/4 cup olive oil
3 cups cut-up fresh green asparagus spears (1 inch pieces), stems and tips separated, divided
1-1/2 cups fat-free reduced-sodium chicken broth
1/4 cup LEA & PERRINS Worcestershire Sauce
1/2 cup whipping cream
1 cup cold butter, cut into 1/2-inch pieces
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Let's Make It
Combine first 4 ingredients; toss with shrimp in large bowl until evenly coated.
Heat oil in large skillet sprayed with cooking spray on medium heat. Add shrimp; cook and stir 3 to 5 min. or just until shrimp turn pink. Remove shrimp from skillet; cover to keep warm.
Add asparagus stems to skillet; cook and stir on medium-low heat 2 min. Stir in chicken broth and Worcestershire sauce; bring to boil on medium-high heat. Simmer until broth is reduced by half. Add asparagus tips; stir. Simmer until most the broth is cooked off. Stir in cream; simmer on medium-low heat until liquid is reduced by half.
Stir in butter gradually, cooking and stirring on low heat after each addition until butter is completely melted. Return shrimp to skillet; cook just until heated through, stirring frequently.
Serve with 1/2 cup of your favorite cooked pasta and 1/2 cup of sautéed vegetables to round out the meal.
When you start adding the butter to the skillet, be sure to cook the sauce on low heat as directed in recipe to prevent it from separating. If the sauce does start to separate, remove the skillet from the heat. Whisk in 4 to 6 more pieces of cold butter, then whisk (off the heat) until melted. This should help cool the sauce down and prevent it from separating. When the sauce looks creamy and smooth, you can return it to the heat and continue adding the remaining butter, in small batches, as directed.
Calories From Fat
% Daily Value*
Total Fat 37g
Saturated Fat 19g
Trans Fat 0g
Total Carbohydrates 6g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.