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COOKING WITH THE SNAP – Shrimp and Asparagus Salad

Editor’s Note: Let’s celebrate the past with some of our favorite recipes of our grandparents, parents, aunts and uncles. Email bj.drye@stanlynewspress.com with recipes and a small story about the famous cooks that go with the recipe. Pictures can be included of the cook.

Shrimp & Asparagus Salad – Single Serving

4 ounces of raw shrimp, peeled and deveined
Asparagus – 4 spears, ends removed and cut into small one-inch pieces
1+ Cups of spinach or other leafy greens
4-5 Grape tomatoes, halved
1 Sweet Pepper, seeds removed and sliced
1 Carrot, peeled and sliced or chopped
1 teaspoon olive oil
1 Tablespoon rice vinegar
Lemon pepper seasoning
Optional – ½ Whole wheat pita pocket, warmed

Prepare salad – bed of spinach or lettuce topped with tomatoes, sweet pepper and carrot.
In a medium-size sauce pan, heat olive oil on medium heat for a few minutes until hot. Add asparagus and shrimp. Saute until shrimp is pink and cooked through. Turn off burner and cover and allow to sit for a few minutes to soften asparagus. Add warm shrimp and asparagus to salad. Drizzle rice vinegar over salad. Serve with half of a whole wheat pita pocket. Enjoy.

From the Kitchen of Lori Ivey