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Shrimp and Asparagus - Port Aransas, TX

 
Makes: 2 elegant servings     Difficulty: Moderate     Meal: Main Dish    

From my RV kitchen

Port Aransas, TX - on Mustang Island - is one of the few RV destinations that sports a summer crowd and a winter crowd - fondly known as "Winter Texans". If you're lucky like me you'll have a "Tony the shrimp man" in your park delivering fresh gulf shrimp to your rig every Saturday...otherwise you'll have to go down to the shrimp boat yourself.

There are a million things to do including birdwatching - Mustang Island boasts 5 sites on the Great Texas Coastal Birding Trail, fish from the beach, the pier or the jetty, poke around the University of Texas Marine Science Institute, explore Padre Island National Seashore, take the "gambling boat for an afternoon or simply stroll the long and beautiful beaches.

And if you're hungry but too tuckered to cook visit my favorite restaurant in Port A - Taqueria San Juan - for the most memorable shrimp and chicken fajitas you've ever had. The portions are huge so order one to split and get an extra order of tortillas. Oh, yeah!!

Ingredients

Lemon Crème Fraiche Sauce - make this first:

1/4 c crème fraiche (sour cream works in a pinch)
1 T extra virgin olive oil
1 T snipped chives - reserve a few for garnish
1t fresh squeezed lemon juice

Shrimp & Asparagus:

2 T extra virgin olive oil
2-3 oz pancetta (bacon works in a pinch)
1 pound shrimp - peeled, cleaned and butterflied (you can also use scallops)
1 shallot - thinly sliced
1 pound asparagus - stem removed - cut into 1" pieces

(sliced Brussels sprouts or broccoli work great in this dish, too)

1 T butter
1 clove of garlic

How-to

Lemon Crème Fraiche Sauce:

Combine all ingredients and whisk gently to create a sauce.

Garnish with reserved chives. Set aside.

Shrimp & Asparagus:

Heat olive oil in large sauté pan on medium heat. Add pancetta, flip, cook until crisp. Remove from pan.

Add asparagus and shallots. Cook until asparagus is soft but still bright green. Crumble and add pancetta back into pan. Mix well and push aside. In empty side of pan add shrimp.

Salt and pepper shrimp and cook, turning, until just opaque - approximately 2 minutes.

Mix shrimp with asparagus mixture. Turn off burner and remove pan from heat. Add butter and press garlic clove into mixture. Mix well.

Spoon onto plate and serve with lemon crème fraiche sauce on the side.

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