Ahh, it’s spring at last! Time to bring out the BBQ grill that has been sitting around all winter and get it ready for the BBQ season. Here in Southern California, that’s almost all year long – but for those of you who don’t BBQ in winter – the time has come!
Asparagus season is here, too, and this is an easy to make – and fast way to get dinner done. Using the microwave for the pilaf makes pretty quick work of that as well. Yes, spring has sprung!
Citrus Butter Shrimp with Asparagus Pilaf
- 1/4 medium onion, chopped
- 1 Tbsp. unsalted butter
- 1 c uncooked jasmine rice
- 1-3/4 c chicken stock (or broth)
- 1/2 c water
- 1/2 tsp. salt
- 1-1/2 tsp. fresh lemon juice
- 1 tsp. grated lemon zest
- 8 oz. fresh asparagus spears, trimmed
- 1 lb. medium, raw shrimp (41-50 per pound), peeled, deveined with tails removed
- 1 Tbsp. lemon-pepper, divided
- 1 garlic clove, minced (or pressed)
- 2 Tbsp. melted butter
- 3 Tbsp. chopped, jarred pimentos (drained), optional
Prepare grill for direct cooking over medium-high heat.
Pilaf: Place onion and butter in large, microwave-safe bowl. Microwave on High for 2 minutes, stirring every 30 seconds, until onion is softened and translucent. Add rice, chicken stock, water, salt, and lemon juice. Microwave per jasmine rice package’s instructions.
Shrimp: In non-reactive large bowl, toss shrimp with 1-1/2 tsp. lemon-pepper, lemon zest, garlic (and pimento, if using). Toss with melted butter.
Brush a grill basket with vegetable oil; preheat on grill 3 minutes. (If not using a BBQ grill, spray a grill pan and heat pan until hot but not smoking). Grill shrimp, covered, 4-6 minutes, turning occasionally, until shrimp is opaque. Add shrimp to butter mixture and toss to coat.
Meanwhile, grill asparagus 5 – 7 minutes (depending on size) until cooked but still slightly firm. Remove asparagus from grill and cut spears on the bias into 1″ pieces. Toss with rice. Serve shrimp over pilaf.