This one was truly out of this world.

I don’t like to toot my own horn, but man! It is delicious.

And so easy.

Adding zippy pep of some leftover Pickled Seeds, and plenty of Kerrygold butter, I’m pretty sure I actually licked the plate this time.

Zippy Shrimp and Asparagus Sauté

Serves 1 (and only 1)

1 bunch asparagus, stalks cut into thirds
5 oz frozen wild caught salad shrimp
1 Tbs. Kerrygold butter
salt and pepper
1 Tbs. Pickled Seeds

In a large skillet, over medium heat, melt the butter. Add asparagus and shrimp. Cover, lifting the lid to stir every so often. As the shrimp release their frozen juices, remove the skillet lid entirely and allow the water to evaporate. Season with salt and pepper.
Transfer to a serving plate (or eating plate, in this case), and drizzle with the Pickled Seeds.

Proceed to lick the plate clean.

 

 

Not only could I not get enough across my lips, I simply adore the way the photos captivate the senses.

Enjoy.