Shrimp Mystique

Shrimp Mystique

1 (10 ounce) bag Mahatma Saffron Yellow Rice

½ cup of butter

2 cups of olive oil

¼ teaspoon of McCormick Lemon & Herb Seasonings

2 bay leaves

1 tablespoon of Italian seasoning

2 garlic pods minced

Juice of ½ lemon

2 tablespoons of Worcestershire Sauce

1 pound of shrimp peeled

¼ pound of asparagus

COOK rice according to package directions; set aside.

To prepare shrimp:  Melt butter in a 12-inch skillet medium heat; add olive oil, lemon pepper, bay leaves, Italian seasoning, garlic, lemon juice and Worcestershire sauce.  Stir for one minute. Simmer on low heat covered for ten minutes.

After ten minutes uncover and turn up heat to medium high.  Add shrimp.  Turn shrimp till both sides are pink.  Lower heat to simmer for five minutes covered. 

To prepare asparagus:  Hold base of stalks firmly. Cut off and discard tough ends. In a large skillet over medium heat in ½ inch boiling, salted water, heat stalks to boiling;  reduce heat to low, cover and simmer until tender-crisp and vivid green;  about 8 to 10 minutes.  Drain the asparagus and rinse briefly under cold running water to stop the cooking.

To assemble dish:  Place 1 cup of yellow rice in the center of the plate; Add several cooked shrimp forming a circle around the rice.  Lay several asparagus around the outside of the shrimp.  Drizzle 2 tablespoons of cooked shrimp mixture over rice, shrimp and asparagus.

Makes 5 servings

 Cooking Time:  20 – 25 minutes