Pan-fried shrimps and creamed asparagus
This is fast and easy, and just another good stand-by dish for all those days when you really don’t feel like cooking.
1 lb (20 to 25 pieces) frozen easy-peel deveined shrimps, thawed and peeled
1/4 cup (approx) Italian salad dressing
1 bundle fresh asparagus, washed and woody/tough ends removed
1 can (10.5 oz) cream of chicken soup
2 tablespoons whole milk
Add Italian salad dressing to shrimps; stir well. Set aside to develop flavor.
Steam asparagus: Arrange cut asparagus in microwaveable steamer with about 1/3 cup water. Zap for 5 minutes. Drain. Set aside.
Transfer shrimps and marinade into a large skillet with about 1 tablespoon heated oil. Cook over medium heat 2 to 3 minutes, until shrimp turned pink, on both sides. Move the cooked shrimps to the side of the skillet. Empty a can of cream of chicken soup on the skillet. Stir in 2 tablespoons milk to thin the sauce. Add drained steamed asparagus and toss with creamy sauce. Cook until just heated through. Transfer creamed asparagus onto a serving platter and top with pan-fried shrimps.
And what’s for dessert? That will be another post…enjoy!