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One of RVA’s finest soul food restaurants
Every now and again I surprise myself…but not really, my friend popped over last week late in the evening missing the a key piece ingredients I needed to make my fabulous noodle stir fry for us so I had to improvise…
And this is what I came up with a good healthy 30 minute meal, asparagus and shrimp!!
What you’ll need:
2 small lemons (Meyer lemons will work great for this dish)
6 cloves of garlic(minced) or 2 tsp of minced garlic in the jar
sea salt/pepper corns or just pepper
1 tbsp of olive oil
Take half of the minced garlic and sauté in safflower oil in a small sauté pan on low to med heat – don’t let it burn though this process happens quickly
Season shrimp in separate bowl with – lemon juice and fresh cracked pepper and sea salt (toss shrimp in seasoning and then in the sauté pan with the garlic and oil) Cook until pink and take off heat
In a large sauté pan take the other half of minced garlic and 1 tbsp of oil and simmer on medium heat once the garlic begins to brown drop in asparagus (make sure to snap off woody ends first) toss asparagus around is sauce then add in chicken stock (you want a thin layer of liquid barely covering the veggies, we’re steeping the flavor here) the asparagus should still be bright green as pictured above!
The whole process should take about 30 minutes to cook with prep I’ll say 45 minutes in total. In case you don’t know how to prep asparagus here’s a handy video to teach you how.
Chicken stock is the shizzle when it comes to veggies!! I try to steer clear of using too much salt so I cook a lot of vegetables in chicken stock the added benefit is that it adds flavor and I don’t have to use salt.
Let us know if you try this recipe and it works for you!