Sautéed Shrimp & Asparagus with Crispy Prosciutto & Parmesan
Yield: 3 to 4 servings
Ingredients
  • 3 thin slices (1-1/2 ounces) prosciutto, roughly chopped or torn into small pieces
  • 2 tablespoons olive oil, divided use
  • 1 pound medium or large Wild Caught American Shrimp, peeled, deveined and tails removed
  • Kosher salt and freshly ground pepper
  • 1 pound asparagus, tough ends snapped off and cut into bite-size pieces
  • 3 tablespoons grated Parmesan cheese
Instructions
  1. In a large non-stick skillet (a 12-inch diameter works well), sauté the prosciutto over medium heat until crisp, about 4-5 minutes, stirring often. Remove to a plate.
  2. Add 1 tablespoon olive oil to the pan, and then add the shrimp in one layer. Raise the heat to medium-high, season lightly with salt and pepper (I use about 1/4 teaspoon each at this point), and cook for 3-5 minutes, flipping occasionally, or until the shrimp are opaque and just barely cooked through the center. Remove to a plate. (To keep the prosciutto crisp, place the shrimp on a separate plate.)
  3. Add the remaining tablespoon of oil to the pan, followed by the asparagus and another pinch or two of salt and pepper. Cook the asparagus for another 3-5 minutes, stirring regularly, or until crisp-tender. Precise cooking time will depend on thickness of spears.
  4. Return the shrimp to the pan, sprinkle the Parmesan over top, and stir to evenly coat. Sprinkle with the reserved prosciutto, remove from the heat, and serve immediately.
Notes
  • Tip: I’ve always appreciated shrimp for their quick cook time. That said, they can easily be overcooked, resulting in dry, rubbery shrimp. Shrimp are done the moment the flesh turns pinkish in hue and they’re mostly opaque with no gray areas. For medium to large shrimp this will typically take just 3 to 5 minutes. And remember, carry-over heat continues to cook the shrimp for a minute or two after they’ve been removed from the heat.
  • I also read this helpful hint, credited to The Huffington Post, recently: straight shrimp are undercooked, shrimp that have curled into a C-shape are perfectly cooked, and shrimp that have twisted into an O-shape are irreparably overcooked.
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