Shrimp and Asparagus With Sorrel

Ingredients

• 3 tablespoons unsalted butter
• 5 ounces sorrel, leaves only, cut across into thin strips (about 3 cups), or substitute watercress
• 2 pounds asparagus, tough parts of stems broken off, remaining portions peeled and cut into 1-inch lengths
• 1 ½ pounds medium shrimp, peeled and, if desired, deveined, or 1 1/4 pounds cleaned
• 1 teaspoon kosher salt
• Freshly ground black pepper to taste
• 4 cups cooked white rice

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    524 calories; 10 grams fat; 5 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 65 grams carbohydrates; 6 grams dietary fiber; 4 grams sugars; 44 grams protein; 296 milligrams cholesterol; 816 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Melt butter over low heat in large frying pan. Add sorrel, and cook, stirring occasionally, for 2 to 3 minutes, until sorrel is wilted.
2. Turn up heat. Add asparagus and shrimp. Cook for 2 minutes, stirring, until shrimp begin to change color. Add 1/2 cup water, and cover. Cook, stirring once, for 5 minutes. Shrimp should be cooked through, but not tough, and asparagus tender.
3. Season with salt and pepper, and serve over rice.