Buttery boiled shrimp and Asparagus

Name: Buttery boiled shrimp and Asparagus
Yield: 6 servings
Cuisine: American
Ingredients: 2 pounds large shrimp (peeled DeVane and tail off); 8 ounces asparagus; 2 teaspoon creole seasoning or old bay (i used old bay); 2 tablespoons paprika; 2 tablespoons Worcestershire sauce; 2 tablespoons lemon juice; 1/2 cup butter in slices or cubed; Rice or egg noodles

Chef Ty @chefTy

USA

One of my favorites
Food prep Instructions at end of recipe.

Chef Ty @chefTy

USA

One of my favorites
Food prep Instructions at end of recipe.

Saved

Ingredients

6 servings

2 poundslarge shrimp (peeled DeVane and tail off)
8 ouncesasparagus
2 teaspooncreole seasoning or old bay (i used old bay)
2 tablespoonspaprika
2 tablespoonsWorcestershire sauce
2 tablespoonslemon juice
1/2 cupbutter in slices or cubed
Sides
Rice or egg noodles

Saved

Steps

1

Chop off the woody ends of asparagus, Peel and remove shell and tail from shrimp. Place all ingredients in Ziploc bags zip, to seal and squish around to mix
2

Preheat oven to 375°
3

Lined baking sheet with aluminum foil and spray with nonstick spray
4

Pour shrimp and asparagus mixture onto baking sheet
5

Cut butter into slivers and place over shrimp and asparagus bake for 10 to 12 minutes then boil on high for 1 to 2 minutes cook rice according to package directions or cook egg noodles to package directions
6

When done place over rice or egg noodles
7
8
9

Food prep - only do the asparagus and seasoning, Lemon juice,Worcestershire sauce, mix seal up keep in fridge up to five days, leave shrimp in freezer, when ready to cook thawed out shrimp add to asparagus bag may need to add more seasonings mix then start step 3. (i prep this and had it the next day, let my shrimp marinate for 2 hrs before cooking.)