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Asparagus and Grilled Shrimp Salad with Tarragon Cream https://www.metro.ca/userfiles/image/recipes/salade-asperges-crevettes-grillees-creme-estragon-7087.jpg PT20M PT15M PT35M
Preheat the barbecue on medium heat. In a bowl, combine the cream, with the tarragon and mustard. Season with salt and pepper. Keep chilled. Coat the asparagus and bell pepper pieces in olive oil. Season with salt and pepper. Grill for 10 minutes or so, turning regularly. Coat the shrimp in the chilli powder and cook for 5 minutes on the barbecue or until the shrimp change colour. Cut the cooked asparagus in shorter pieces and bell pepper into strips. Place in a bowl. Add the shrimp, stir and combine with the tarragon cream.
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1 cup (250 mL) of thick cream, old-fashioned style, 15% 2 tsp. (10 mL) fresh tarragon, chopped 2 tsp. (10 mL) Dijon mustard salt and freshly cracked pepper 1 kg fresh asparagus 1 yelllow bell pepper, cut in quarters 1/2 Tbsp. (22 mL) olive oil 1 lb (450 g) large shrimps, shelled and deveined 1 tsp. (5 mL) chili powder
Asparagus and Grilled Shrimp Salad with Tarragon Cream

Asparagus and Grilled Shrimp Salad with Tarragon Cream

Rate this recipe
1 Vote
4
servings
0:20
Preparation
0:15
COOKING
0:35
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1 cup
    (250 mL)
    of thick cream, old-fashioned style, 15%
  • 2 tsp.
    (10 mL)
    fresh tarragon, chopped
  • 2 tsp.
    (10 mL)
    Dijon mustard

  • salt and freshly cracked pepper
  • 1 kg
    fresh asparagus
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    Flyer Deal  (1)
    ASPARAGUS

    ASPARAGUS

    $3.99 /lb

    PRODUCT OF PERU, No. 1 GRADE OR PRODUCT OF MEXICO, No. 1 GRADE 8.80/kg


  • 1
    yelllow bell pepper, cut in quarters
    You might like:

    Flyer Deals  (2)
    RED, ORANGE OR YELLOW SWEET PEPPERS

    RED, ORANGE OR YELLOW SWEET PEPPERS

    $3.49 /lb

    PRODUCT OF ONTARIO 7.69/kg


    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    EGGPLANTS PRODUCT OF ONTARIO GREEN OR YELLOW ZUCCHINI PRODUCT OF ONTARIO JUMBO SWEET GREEN PEPPERS PRODUCT OF CANADA FIELD OR ROMA TOMATOES PRODUCT OF ONTARIO

    $0.77 /lb

    1.70/kg


  • 1/2 Tbsp.
    (22 mL)
    olive oil
    You might like:

    Flyer Deal  (1)
    BERTOLLI OLIVE OIL

    BERTOLLI OLIVE OIL

    $4.99 ea.

    500 ml SELECTED VARIETIES


  • 1 lb
    (450 g)
    large shrimps, shelled and deveined
    You might like:

    Flyer Deals  (2)
    PACIFIC WHITE SHRIMP SKEWER

    PACIFIC WHITE SHRIMP SKEWER

    $1.99 ea.

    FROZEN, 74 g


    AQUA STAR COOKED WITH SAUCE OR RAW SHRIMP

    AQUA STAR COOKED WITH SAUCE OR RAW SHRIMP

    $14.99 ea.

    FROZEN, 41 - 50 SIZE, 907 g


  • 1 tsp.
    (5 mL)
    chili powder
    You might like:

    Flyer Deal  (1)
    SIMPLY ORGANIC SPICES

    SIMPLY ORGANIC SPICES

    $4.99 ea.


Imprimer ma sélection

Preparation

Preheat the barbecue on medium heat.

In a bowl, combine the cream, with the tarragon and mustard. Season with salt and pepper. Keep chilled.

Coat the asparagus and bell pepper pieces in olive oil. Season with salt and pepper. Grill for 10 minutes or so, turning regularly.

Coat the shrimp in the chilli powder and cook for 5 minutes on the barbecue or until the shrimp change colour.

Cut the cooked asparagus in shorter pieces and bell pepper into strips. Place in a bowl. Add the shrimp, stir and combine with the tarragon cream.

Source : Metro

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