Fruits & veggies (w/shrimp)
- Project: Orangelo Bib by Norah Gaughan (free pattern at Berroco), smallest size
- Yarn: Lion Brand's "Martha Stewart Crafts" Cotton Hemp in "Clementine" -- yarn held double throughout
- Needle: US 10.5
- Start to Finish: December 17-19, 2012
Obviously, I finished this months ago! It was a fun little project -- a quick knit, perfect for last-minute gift-giving. I was afraid I'd run out of yarn, but had some left over and may have been able to do the larger size. I love this color.
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Wanted to share this amazingly simple and delicious recipe that I made a while back, especially now that it's spring... otherwise known as Fresh Asparagus Season! I pick up an extra bag or two or three of frozen (uncooked, shell-on) shrimp when they're on sale at the store and it's so nice to have them in the freezer. I almost think of shrimp as "fast," because they thaw fairly quickly and actually make a good last-minute option, you know, for when I'm not thinking ahead.
ROASTED ASPARAGUS & SHRIMP
Preheat oven to 425F. Line a rimmed baking sheet with parchment paper.
Wash and trim asparagus, arrange on half of the paper-lined baking sheet.
Peel and devein the shrimp, if necessary. The shell-on shrimp I most often buy have the shells on but are already deveined, so the shells are already cut and very easy to remove.
Drizzle all with 2-3 T. oil -- coconut or olive, your choice.
Season with salt and pepper, some other herbs if you're in the mood.
Lightly stir or shake the pan a bit so that everything is fairly evenly distributed. Pop into the oven for 20# or until done. The shrimp will be opaque, the asparagus roasted and tender.
Oh, so yummy!
It's quite possibly what's for dinner.