Comments on: Shrimp and Asparagus Primavera

By: Judith Hanneman

Judith Hanneman — Mon, 20 May 2019 18:54:39 +0000

The conversions are done by the app–they are not my conversions. I’ll bring it to the attention of the developer.

By: Bruce Levitt

Bruce Levitt — Mon, 20 May 2019 17:41:17 +0000

your scaling of ingredians is not correct, espeically teh herbs.
to go from 2 serving to 4 it should fo from 1-1/2 teaspoons to 3 teaspoons or 1 tablespoons not 2 – 1 teaspooons (what ever that means)

By: Judith Hanneman

Judith Hanneman — Sun, 19 May 2019 17:29:42 +0000

In reply to Angelina.

Frozen shrimp should work fine. And funny you mention about the cheese–the original recipe called for it but I forgot to use it. The meal was super and I think the cheese would somehow detract from it (and I’m a real cheese freak too). This was one of the best things I’d made in a long time. That says lot!!!

By: Angelina

Angelina — Sun, 19 May 2019 16:54:42 +0000

Hi Judith 🙂 What a magnificent shrimp recipe! Sounds incredibly tasty, and not difficult to make. If I’m going to need to purchase several fresh herbs in order to make this dish, I’d doublet the recipe, so that I could also serve it to my in-laws. I’m wondering that if I wanted to make this easier on myself, could I use frozen shrimp? I’d use baby asparagus this time of the year, since it’s readily available. Also, most chefs frown upon using cheese with seafood, but (in my humble opinion) it definitely enhances this particular dish. Even Jacques Pepin asked for grated Parm with his shrimp dish at a famous restaurant once. The Head Chef was horrified, until he saw that it was Jacque, so he then said that it was ok. Jacques told this story on one of his cooking shows. This dish sounds so light & refreshing, so it’s definitely now in my ‘special recipes’ file.