Marinated Asparagus and Shrimp


16 jumbo shrimp
16 fresh asparagus spears, trimmed
2 carrots
2 tbs olive oil
1 garlic clove, peeled
kosher salt and black pepper to taste
4 fresh tarragon sprigs and extra for garnish
2 tbs tarragon vinegar
1/2 cup olive oil


  • Peel the shrimp, removing the legs and leaving the tails on. Set aside.
  • Trim the tough ends of the asparagus, then steam the over a pan of salted water until just tender and still crisp. Refresh under cold water and place in a shallow dish.
  • Peel the carrots and cut into fine julienne shreds.
  • Cook in a pan of lightly salted boiling water for about 3 minutes until just tender but still crisp. Refresh under cold water.
  • Add the carrots to the asparagus.
  • To make the dressing/marinade, whisk the tarragon vinegar with the olive oil, then season to taste with salt and pepper.
  • Pour the dressing over the asparagus and carrots then cover and set aside to marinate.
  • Heat the oil with the garlic in a frying pan until very hot.
  • Add the shrimp and saute quickly until just heated through, turning once or twice.
  • Discard the garlic.
  • Arrange four asparagus spears and a quarter of the carrots on each of four individual plates.
  • Drizzle over the dressing remaining in the dish a top each portion with 4 shrimp.
  • Top with the tarragon sprigs and sprinkle the chopped tarragon on top.




20 min


5 min


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