Shrimp (Prawn) Mary Rose with White Asparagus Time - 15 minutes - if you have
to peel and cook the shrimp - add 15
This is my 'Ireland meets Spain' starter - 'Prawns Mary Rose' being a classic Irish first course and 'White Asparagus with Mayonnaise' (always from a jar or can, never fresh) a classic in Spain
3/4 lb shrimp if whole, 1/2 lb if cleaned
1 15 oz can white asparagus or green if that is all you can find
1/3 cup mayonnaise
3 tbs ketchup - hot or Mexican ketchup is good
1 tsp oregano
2 tsp soy sauce
1/4 tsp garlic powder
If necessary clean shrimp and cook in an inch of water to which 6 peppercorns and a dash of lemon have been added, for 2 - 3 minutes, just until they turn opaque and start to curl. If already cleaned and cooked just rinse and pat dry with paper towels. Mix all remaining ingredients except asparagus. (In Ireland they call this 'Mary Rose' sauce - haven't a clue why). Put enough sauce on shrimp to coat generously and reserve the rest. Open and drain the asparagus. Arrange half of asparagus on each of two plates. Divide shrimp mixture and arrange attractively on asparagus tips. Spoon remaining sauce over asparagus. Serve.
Cooking for Two? Or more?
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