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Shrimp with Asparagus and Tomatoes #ShrimpShowdown / Giveaway

Hi Everyone,

Happy Monday to you!  Today I have a wonderful recipe that is light, fresh, easy to make and just so delicious.  But before I get to my recipe I wanted to let you know that I teamed up with OXOEastern Fish Company and NFI Shrimp Council today to share with you how healthy shrimp is and how easy it is to clean your shrimp using OXO products.  Plus, at the end of the post I have a super fab giveaway!!  So let’s get the party started!!!  Let me share with you my recipe for Shrimp with Asparagus and Tomatoes.

This dish is just amazing! The shrimp is plump, juicy and cooked to perfection. The asparagus is tender and the tomatoes are pop in your mouth perfect. I just really love asparagus and tomatoes together, they are the perfect complement to each other and add some shrimp and brown rice and you have the ultimate perfect well-balanced dinner.

I received 5 pounds of unpeeled shrimp from Eastern Fish Company, the worlds largest importers and marketers of shrimp. They began in 1974 primarily as a fish and crab trading company sourcing products from Alaska and Canada.  By 1982 we re-directed our focus to the burgeoning farm-raised shrimp industry and began supplying fresh, consistent, premium quality shrimp.  Glad they are around!  The shrimp in this recipe is out of the is world and HUGE!!!  My Husband almost fell over when he saw how big they were!!

In my past shrimp recipes, you may have noticed that when use shrimp I always buy uncooked shrimp. I like un-cooked shrimp because you can tell when it’s done without over cooking it. Since I received 5lbs of shrimp that came un-cooked, with peel and vein, I thought I would share the step by step instructions on how to prepare your shrimp to get it ready to eat! If your shrimp is frozen, place it in a colander and run cold water under it until it is un-thaw. This will take a few minutes. I used OXO 3 Piece Large Bowl and Colander Set. It made it perfect for rinsing the shrimp!  See how big they are!

The the next step is to peel the skin from the shrimp, by starting with the legs and pulling the skin off, that is pretty easy. Next is de-veining the shrimp. This can be a tad more tricky. Look for the blue vein on the underside of the shrimp. Use the OXO Shrimp Cleaner to peel away the vein from the shrimp by holding the shrimp in your hand, look for the blue line that runs down the shrimp, then take the shrimp cleaner and carefully insert the ridged side of the cleaner and cut down the shrimp. The blue vein will come right out. It is actually pretty quick and easy to do. I was dreading this part, but actually, I had fun doing it!

Next step is to rinse your shrimp under cold water until it’s nice and clean.

Now were ready to cook! In a pan I added chicken broth instead of oil and steamed my asparagus for a few minutes. Then I added the shrimp, tomatoes and some chili pepper flakes. And cooked it until the shrimp is pink on one side, then I flipped it with my handy dandy OXO 12″ Tongs with Silicone Heads. Cooked the other side until no longer pink. Then squirt some lemon juice over the top.

I served my dish with a side of brown rice and let me tell you it was so good! I even had it the next day for lunch and didn’t even need to re-heat it. It’s really good cold too!! My friends at work were so jealous when I brought shrimp for lunch. ha ha

Shrimp with Asparagus and Tomatoes
Prep time
Cook time
Total time
A light, refreshing, healthy dish with fresh asparagus, tomatoes and juicy shrimp served with a side of brown rice.
Serves: 4 servings
  • ⅓ cup chicken broth, low sodium
  • 1 tsp. garlic, minced
  • 1 lbs. asparagus, cut into chunks
  • 1 lbs. shrimp, peeled, deveined
  • 1 cup cherry tomatoes
  • 1 pinch pepper flakes
  • ½ lemon, juiced
  • 1 cup brown rice, cooked
  1. In a large skillet over medium heat; add chicken broth, garlic and asparagus. Cook asparagus for 3 minutes until it starts to soften; stirring occasionally. Add shrimp and tomatoes and a pinch of red pepper flakes. Cook until shrimp turns pink, flipping about half way through; about 5 minutes. Squirt lemon juice over the shrimp and vegetables.
  2. On four plates evenly divide the rice, shrimp and vegetables. Top with Parmesan cheese , if desired.
Calories per serving: 238, Fat: 2.8, Cholesterol: 172, Sodium: 179, Potassium: 613, Carbs: 26, Fiber: 4, Sugar: .02, Protein: 28
Nutrition Information
Serving size: ¼ of the recipe

I just love these dishes, but you know what I love more? A Giveaway!!!  This is what you will get

The giveaway goes from Monday, March 24th at 9am EST and ends Friday, March 28th at 5pm EST.

Just enter in the Rafflecopter!

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Be sure to check out OXOand Eat Shrimp Pinterest page, OXO Facebook Page and Eat Shrimp Facebook Page to spread the love.

Looking for more shrimp recipes? Here are some fellow bloggers that will be participating in the #ShrimpShowdown, stop by and check them out!  I can’t wait to!

A Kitchen Addiction
A Zesty Bite
Betsy Life
Bonbon Break
Cherished Bliss
Chocolate Moosey
Coconut and Lime
Created by Diane
Everyday Maven
Foxes Love Lemons
Garnish with Lemon
Growing up Gabel
Healthy Delicious
Home Cooking Memories
Jeanette’s Healthy Living
Julie’s Eats and Treats
Kirbie’s Cravings
Lemons for Lulu
My Man’s Belly
Natasha’s Kitchen
Noble Pig
Peanut Butter and Peppers
Peas and Crayons
Sarah’s Cucina Bella
So How’s It Taste?
Taste Love and Nourish
That Skinny Chick Can Bake
Wonky Wonderful

Good Luck and have a great day!



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This post is sponsored by OXO, Eastern Fish Company and NFI Shrimp Council. I received product and shrimp for this review. All opinions are my own.

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