Weeknight Skillet Shrimp & Veggies
July 31, 2024
This garlicky shrimp dinner cooks up in a snap, making it a great go-to weeknight meal. If you want to save time and kick the heat up, just pick up our Butchers Kitchen Dragon Breath Shrimp Skewers, which are marinated with sesame oil, Louisiana Fireball Cajun Spice Blend, Tabasco Sauce, garlic, cumin, poblano peppers, dried Arbol peppers and red pepper flakes. They come seasoned and ready to grill! Look for them in the Meat & Seafood department and skip Step 2 in the directions below.
SERVINGS
4
PREP TIME
20 min
COOK TIME
10 min
Ingredients
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1pound uncooked medium shrimp, thawed if frozen, peeled and deveined (tail shells removed)*
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2teaspoons cooking oil
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1tablespoon minced fresh garlic
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1tablespoon grated fresh ginger
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1/4cup dry white wine or chicken broth
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1pound fresh asparagus spears, trimmed and cut into 1-inch pieces
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1/4cup finely chopped green onions
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2cups cooked wild rice
Directions
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1
In a large nonstick skillet, cook shrimp in hot oil over medium-high heat for 2 minutes.
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2
Add garlic and ginger; cook 1 to 2 minutes more or until shrimp are opaque, turning occasionally.
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3
Remove shrimp from skillet; set aside.
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4
Carefully add wine and asparagus to hot skillet. Cover and cook 2 to 3 minutes or until asparagus is crisp-tender.
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5
Add shrimp, green onions and wild rice to skillet; stir to heat thoroughly.
*If using cooked shrimp, skip Step 1 and add cooked shrimp as directed in Step 4.