Title: Creole Shrimp and Asparagus Delmonaco
Categories: None
Yield: 1 Servings

1 lb Large shrimp
1 bn Pencil-thin asparagus
1 tb Finely minced garlic
2 tb Finely minced shallots
1 Bay leaf
2 tb Minced fresh thyme
1 md Tomato; seeded and chopped
1 c Heavy cream
1 c Dry vermouth
1 tb Oyster sauce
1/4 ts Asian chili sauce
1/4 ts Cayenne pepper
1/4 ts Sweet paprika
1/4 c Wesson oil
Salt to taste

For Gourmet Friday: this recipe is from Kathy Lewis (Nick of Thyme Gourmet
To Go & Cafe)

Directions: Peel and de-vein the shrimp. Cut the tough ends from the
asparagus, then cut the asparagus on a diagonal into 4-inch long spears.
Set aside the garlic and shallots. In a small bowl, combine the bay leaf,
thyme, oregano, tomato, cream, vermouth, oyster sauce, cayenne pepper, and
paprika. Place in a 10-inch sauté pan over medium-high heat. Add 2
tablespoons of the oil and the minced garlic and shallots. Sauté for 10
seconds, then add the sauce. Bring to a rapid boil and cook the sauce until
it thickens enough to lightly coat a spoon, about 3 minutes. Place a
12-inch sauté pan over highest heat. When hot, add the remaining 2
tablespoons oil. When the oil becomes hot, add the shrimp and sauté on both
sides until lightly browned, about 2 minutes total. Add the sauce and
asparagus and cover the pan. Reduce the heat to medium and steam the shrimp
about 1 minute more. Shrimp are done when they just begin to feel firm to
the touch and are slightly undercooked in the center. Transfer shrimp to 4
heated dinner plates. If the asparagus are not fully cooked, cover the pan
and steam cook them for a few more seconds. Taste the sauce and adjust the
seasonings, then spoon the asparagus and sauce over the shrimp and serve at
once.

Posted to TNT Recipes Digest by aenwes@juno.com (Angela Norton) on Mar 27,
1998