Barbara Kafka


Shrimp and Asparagus with Sorrel
From Vegetable Love

The acidity of the sorrel enlivens this simple spring dish. Note that it is absolutely essential that no aluminum come near the sorrel. It will not only become acrid but will also be a revolting color.

3 tablespoons unsalted butter

5 ounces sorrel, stemmed and cut across into very thin strips (about 3 cups)

2 pounds asparagus, woody stems broken off, stalks peeled and cut across into 1 1/2-inch lengths


1 1/2 pounds medium shrimp, peeled and if desired, deveined, or 1 1/4 pounds cleaned medium shrimp


1 teaspoon kosher salt


Freshly ground black pepper to taste


4 cups hot Basic White Rice (page 489)


Melt the butter in a large nonreactive frying pan over low heat. Add the sorrel and cook, stirring occasionally, for 2 to 3 minutes, until it is completely wilted.

Increase heat to medium. Add the asparagus and shrimp. Cook for 2 minutes, stirring, or until the shrimp begins to change color. Add 1/2 cup water and cover. Cook, stirring once, for 5 minutes. The shrimp should be cooked through but not tough, and the asparagus tender.

Season with the salt and pepper. Serve over the rice.

Serves 4 as a main course




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