About the Recipe
3 tablespoons butter
2 tablespoons extra-virgin olive oil
4-6 garlic cloves, minced
¾teaspoon kosher salt, or to taste
1/4teaspoon SlapYaMama Cajun Seasoning or to taste
Freshly ground black pepper
1¾pounds large or extra-large shrimp, shelled
Handful or 2 of fresh or unthawed Aspargus
Cooked pasta or crusty bread
Choose a frozen shrimp with the shell and tail still on, then shell and devein yourself. You can keep the tail or remove it. Shrimp still in the shell have more flavor and are cheaper. To ensure you’re getting the freshest shrimp possible, skip the seafood counter’s ice rink of thawing shrimp (it was originally frozen too, and how long have they been sitting there??) and go for a bag of flash-frozen shrimp so you can thaw yourself by soaking in a bowl of cool water for about 10 minutes. Try to buy a couple extra bags for future easy meals!
Choose fresh garlic over the jarred stuff. I prefer to press mine instead of mincing. But use what you have!
After garlic is minced put butter and oil in pan on medium low.
Once melted, add garlic, cook until fragrant.
Add shrimp and cook until pink, add the rest of the seasonings.
Pull shrimp out cover with another plate or tin foil and set aside
Put in asparagus, toss it around in all that butter seasoned goodness. Add more butter and seasonings if needed.
Cover with a lid for about 2 mins
Eat alone or serve over pasta or accompanied by crusty bread (or regular bread).