Asparagus and Potted Shrimp

  • Time: 20 minutes
  • Serves: 2
  • Level: easy

The small brown potted shrimp from Morecombe Bay are rather expensive (£80/kg). On the other hand they are packed full of flavour, exclusive and make a special treat – just like asparagus. So why not go for the full indulgence and try them together,- they make a splendid starter.

Asparagus and shellfish have an affinity with one another - prawns and crab are known as being particularly good partners. It occurred to me that the small brown shrimp form Morecombe Bay are 'potted' in butter, and we know that asparagus and butter go together - so here's my asparagus and shellfish combination, and very fine it is too.

What you need

230g asparagus

50g Morecombe Bay brown potted shrimp

1 lemon

How Dad Cooked It

  1. For the asparagus, break off the woody base of the spear with your fingers. Peel if the spears are thick. Rinse the asparagus and then boil in salted water for 2-3 minutes until firm but tender. Drain and keep warm.
  2. Toss the shrimp into a frying pan and heat gently until the butter melts. Squeeze half a lemon into the pan and stir. Divide the asparagus between two plates and pour over half the shrimp and butter sauce on each plate of asparagus. Serve with a green salad garnish and a quarter of lemon.

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