Earlier this week I was watching OETA Create. It’s the PBS station in Oklahoma. Anyway, Nick Stellino’s cooking show featured a shrimp, pepper and asparagus ragu. Now it so happens that asparagus is popping up in my garden. Oh so good. After I came home from my errands today, my planned dinner was this shrimp ragu. And it was yummy! I had some day old bread and I made garlic bread. Up ‘til that point it was fairly lo-carb, but there are times when you just have to go for it! I hope you enjoy this as much as I did.
- 1 Tbls Extra Virgin Olive Oil (EVOO)
- 4 slices of thick cut Bacon, cut into 1” pieces
- 4 cloves Garlic, sliced
- 1 cup Asparagus, cut into 1” pieces
- 1 Red Pepper seeded and diced
- 1 lb large Shrimp, shelled, de-veined and cut into 3 pieces (freeze the shells & save for fish stock)
- ½ cup White Wine
- 2 Tbls Butter
- Salt & Pepper to taste
- Garlic Bread
Heat the EVOO in a cast iron skillet over medium heat. Add bacon and cook until it starts to brown. Add garlic and asparagus and cook about 4 minutes. Add red pepper, stir and cook for about 2 minutes. Add shrimp and cook about 3 minutes. Add wine to the skillet and stir until it reduces by half. About 4 minutes. Add butter. Stir until it melts. Season to taste. You can serve this with garlic bread that you were cooking while the ragu was on the stove.