Blackened Shrimp and Asparagus!

Ingredients

1 lb (450g) large shrimp, peeled and deveined

1 teaspoon chili powder

2 teaspoons paprika

1 teaspoon onion powder

1 teaspoon cumin

1/2 teaspoon garlic powder

1 teaspoon salt

1/4 teaspoon freshly cracked black pepper

2 tablespoons olive oil, divided

1 tablespoon olive oil or unsalted butter

1 1/2 pound asparagus (1 or 2 bunches) rinsed and trimmed

1/4 cup vegetable stock

1 tablespoon hot sauce, optional (we used Sriracha)

1 tablespoon lemon juice

Lemon slices, red chili pepper flakes, fresh chopped parsley, for garnish

Directions

Step 1:

In a large bowl, add the shrimp, chili powder, paprika, onion powder, cumin, garlic powder, salt, and pepper. Coat well and set aside.

Step 2:

In a medium-sized skillet over medium-high heat, add one tablespoon of oil and cook seasoned shrimp on each side for 2-3 minutes or until browned and cooked through. Remove to a shallow plate and set aside.

Step 3:

 In the same skillet add 1 tablespoon olive oil and 1 tablespoon butter and reduce heat to medium.

Add vegetable stock, lemon juice, and sriracha, and bring to a simmer.

Allow the sauce to reduce a little, then add the asparagus and cook the asparagus until crisp-tender, approx. 4-6 minutes, turning the asparagus regularly to coat into the sauce.

Step 4:

Push the asparagus on the side and add blackened shrimp to the pan. Squeeze a dash of lemon juice on the blackened shrimp and asparagus.

Allow reheating for 1-2 minutes, remove grilled shrimp and asparagus from heat, garnish with parsley, lemon slices, and red crushed chili pepper if you like.

Enjoy!

Nutrition:

Carbs 64.44g

Protein 83.87g

Fiber 23.86g

Saturated Fat 8.19g