Shrimp and Asparagus


Chris Hastings with the final (delicious) product

Hot and Hot Fish Club’s Chris Hastings demos a recipe from his cookbook.

By Jan Walsh; Photography by Beau Gustafson

This month we debut B-Metro magazine’s Prepare column, which will enjoy an additional life as BirminghamRestaurants.com’s “Chefs’ Secrets” online video column! And who better to feature than Chris Hastings who was the very first chef in my Chefs’ Secrets many years ago. Here he shares a recipe from The Hot and Hot Fish Club Cookbook: A Celebration of Food, Family & Traditions.

Jumbo Asparagus with Gulf Shrimp and Preserved Lemon Vinaigrette

ingredients

Ingredients:

12 large, shell-on, Florida hoppers or other large, pink shrimp

2 teaspoons grated lemon zest (about 1/2 lemon)

1 tablespoon coarsely chopped fresh flat-leaf parsley

4 fresh thyme sprigs, picked and coarsely chopped

1 tablespoon coarsely chopped fresh basil

1/2 fresh garlic clove, coarsely chopped

1/4 cup olive oil

You'll use about half a lemon for the amount of zest you need.

1/4 teaspoon salt

1/8 teaspoon freshly ground black pepper

18 jumbo asparagus, trimmed, peeled and blanched

3/4 cup Preserved Lemon Vinaigrette (page 000)

1/2 cup loosely packed microgreens

Procedure:

fresh asparagus

Combine the shrimp, lemon zest, parsley, thyme, basil, garlic, and olive oil in a large bowl, tossing to coat well. Season the shrimp with the salt and pepper. Cover and refrigerate the shrimp for no less than two hours. Soak three (12-inch) wooden skewers in cold water for at least 20 minutes before grilling. Preheat the grill to medium-high (350˚F to 400˚ F).

Remove the shrimp from the marinade and skewer 4 shrimp onto each wooden skewer. Grill the shrimp skewers over medium heat until shrimp are slightly charred and just cooked through, four to five minutes. Remove the shrimp from the skewers and set them aside to cool slightly. Peel the shrimp, leaving the last tail segment intact and cover to keep warm until ready to

serve. Just before serving, place the asparagus, grilled shrimp, and vinaigrette in a large bowl. Toss well and season lightly with salt and pepper, if needed. Arrange three asparagus spears on each of six plates. Place two shrimp on top of each serving of asparagus. Drizzle one tablespoon of the vinaigrette from the bowl around each plate. Garnish each plate with approximately two tablespoons of the microgreens and serve immediately. Serves six.

The finished product

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