We marinated the shrimp in lemon juice and black pepper. I know it states to use white pepper but I didn't feel I needed to buy extra special pepper just so it can sit around my kitchen and I forget to use it....you get the point.
Then we cooked the spargel. As you can see, I cut my pieces a little too big and had to trim them later.
I added the flour and butter together and then slowly added the cream and spargel water. I thought this step would be more difficult but I stirred frequently and everything seemed to turn out.
How can a dish using cream not be delish?
Here is almost the final project simmering away.
The finished dish.
- very easy and tasty for a weeknight meal.
- lemon flavor was overwhelming at first but when the dish cooled a bit, the flavors melded together in perfect harmony. Don't be afraid to use more lemon! :)
- Baby Bird does not seem to like it when flavors meld together in perfect harmony. He insisted on eating everything seperate but I guess that it what toddlers do best- Be as difficult as possible!
- The Scientist thinks the lemon needs to be cut down a little but I loved it once the dish had cooled.
- 2 thumbs up!
I am also going to go on my blog pedestal and risk sounding totally pretentious (again) and state we are going to cut back on shrimp. Most of the shrimp I have seen here is farmed from foreign countries who standards are less than strict. If you are interested in finding out more, read a great book about this subject called Bottomfeeder or for general shorter info, see PCC's summary on farmed shrimp which I found to be an accurate representation of what I have read in other reports.