OUR HO– USEHOLDS RECIPE ROUNDUP
Make again? Yes
Make again immediately? aka back to back weeks: No (only because my husband said no)
Cooking Level Required (Me = Novice, Hubby = Intermediate & Advanced): Me
Overall Grade: B+
Comments: We thought this meal was scrumptious. Light, zesty and summery. We really enjoyed it. We did not have shallots on hand so we replaced them with onion. We left out the Pecorino Romano, for no particular reason except that we didn’t have any. My husband was still a little hungry after dinner. I only blame him in order to maintain the facade that I am extremely delicate and girly and I get full easily. You could add an additional side, such as brown rice or maybe incorporate a fun appetizer. I’m sure this is enough food for a non-preggo.
If you try it out let me know what you think!
P.S. I do not pride myself on my food photography… I know, I’ll work on it, promise.
- 1 lemon
- 2 tablespoons finely chopped shallots
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1 pound medium-thin asparagus, woody ends trimmed
- 1 pound large (21 to 30 count) shrimp, peeled, tails left on, deveined
- 1/3 cup shaved Pecorino Romano (optional)
Preheat the oven to 450°F.
Grate the zest from the lemon into a small bowl. Squeeze 2 tablespoons of juice from the lemon into the same bowl. Whisk in the shallots, then gradually whisk in 2 tablespoons of olive oil. Season to taste with salt and pepper.
Toss the asparagus with 2 more tablespoons olive oil on a large rimmed baking sheet and season with salt and pepper.
Spread the asparagus on one side of the baking sheet, separating the spears. Roast until they turn a brighter shade of green, about 3 minutes. Meanwhile in a large bowl, toss the shrimp with the remaining olive oil and season with salt and pepper. Remove the pan from the oven and arrange the shrimp on the empty side. Return the oven and roast until the shrimp are almost opaque throughout and the asparagus are crisp-tender, about 5 minutes.
In large bowl, toss the asparagus with enough vinaigrette to coat. Divide the asparagus among four plates and top with the shrimp, drizzling more vinaigrette on top along with a little Pecorino if using.