Ingredients:
8 large shell on gulf shrimp
2 t lemon zest
1 t of each: Fresh parsley, thyme, basil, chive
1/4 c olive oil
kosher salt and fresh black pepper to taste
16 large asparagus, trimmed and peeled
lemon vinaigrette
micro greens for garnish
Procedure:
Combine the shrimp, lemon zest, herbs, garlic and olive oil in a bowl and toss well. Season the shrimp with kosher salt and fresh black pepper, cover and refrigerate for 2 - 12 hours.
In a large oven-safe saute pan over medium high heat, coat bottom of the pan with olive oil and saute asparagus, gently tossing and seasoning with kosher salt and fresh black pepper. After 2 -3 minutes of sauteing,put saute pan in a 400 degree oven and roast for 5 minutes.
While asparagus is in the oven, heat a medium size saute pan to medium high heat, add marinated shrimp and toss gently. Shrimp cook fairly quickly and should be done in 3 - 5 minutes.
Assemble plate by putting 4 roasted asparagus on the bottom of the plate, 2 roasted shrimp on top of asparagus, then drizzle with lemon vinaigrette and garnish with a fresh dill sprig.
Sofrito Ingredients:
1 large white onion
1 green bell pepper, seeded
1 Roma tomato, or other in season tomato
1 bunch of cilantro, washed and dried
4 cloves of garlic
Sofrito Procedure:
Rough chop all ingredients and blend together in a food processor. This can also be frozen and used when desired. Store, label and date. Serve warm over meat of your choice.
Type: Authentic Recipe
Photo By: Lockeland Table/newschannel5.com
Author: Hal Holden-Bache
Restaurant: Lockeland Table, 1520 Woodland Street, Nashville, TN, USA
Source: http://www.newschannel5.com/story/17523793/recipe-4810-shrimp-asparagus-appetizer-wednesday-april-18-2012