Seafood and asparagus with white wine & onions make my world go ’round.
Since I’ve been going to yoga almost every night, scheduling dinner is becoming more and more important. No plan = up a creek & frustration.
Whenever my grocer has a deal on frozen seafood like gulf prawns (and scallops too), I jump. And since asparagus is in season and available at $0.99 a pound, again, I jump. Put them all together and… JUMP!
Anyhoo.. this dinner is so easy- the most time consuming thing was defrosting the shrimp. Not kidding.
Here’s what you need:
- Gulf prawns (we had about 11)
- Whole white onion (I’d have used a sweet one if I had any)
- Garlic (lots)
- White wine
- Olive oil
- Fresh ground salt & pepper
- Fresh chopped flat leaf parsley
First: chop your garlic and slice onions (thin-ish). Warm up a nice skillet on medium heat with butter and olive oil. Throw in the onions first, then the garlic. (optional: hover to smell and fog up your glasses). Season with salt and pepper.
Now add some wine. I went with a Columbia Crest Pinot Grigio. A solid cooking wine (and a steal of a deal when on sale) that I would have drank along with dinner if I hadn’t given up boozing on school nights for Lent… I didn’t measure, so I used “this much”:
Since I was dragging my heels to eat (wasn’t quite hungry yet), I turned down the heat on the onion-garlic mixture and threw in some chicken stock ice cubes (much more practical than you could ever imagine. Just sayin’).
Now at this point, I decided to blanch (???) my asparagus.. lightly boiled then drained & run over with ice cold water. Blanching, right? I have no idea.
If you’re going to do your green goods this way, for timing: make sure your water is boiling by the time you add your prawns to the onion mixture.
Flip the prawns once they start to go pink on the bottom. After a few minutes (before overcooking them… ha), add some parsley and red pepper flakes. Come to think of it, I wish I had added the pepper flakes much earlier so the spice really gets into the dish.
When you’re ready, bust out a big soup bowl (my fave for anything), line the bottom with asparagus, and top with onion mixture and prawns. Garnish with a little extra parsley and stuff your face. In a civilized manner, of course.
Next time I make this, I’ll be drinking wine while cooking with it!