SHRIMP, ASPARAGUS and PROSCIUTTO in GORGONZOLA SAUCE
Asparagus hardly ever needs fancy dress—but this dish may be irresistible. Not only does it contain so many favorite flavors, but it takes so little time to put together. The shrimp, asparagus and prosciutto are basically stir fried, then mixed with sauce. Serve over rice, pasta, toast points or grits.
- Trim, wash and dry asparagus—cut into 3” pieces
- Shell and devein shrimp
- Tear 3-4 thin slices of prosciutto into pieces
Heat a little olive oil in sauté pan. Add asparagus first, then add shrimp 2-3 minutes later. Cook until shrimp are pink and curled. Add prosciutto pieces and toss all to combine. Add to Gorgonzola sauce. Stir to combine and keep warm until ready to serve.
Gorgonzola Sauce
- 2 tblsp butter
- Finely chopped shallots—1-2 tblsp
- Freshly ground black pepper
- 1 tsp ground coriander
- ½ cup cream
- ½ cup Gorgonzola, cut into small pieces or crumbled
Melt butter in sauté pan—add shallots and spices—cook until shallots are very slightly browned.
Add cream, bring to a boil—simmer to thicken slightly
Off the heat, stir in Gorgonzola –re heat just until cheese melts
The Kitchen Hive
