Pesto Shrimp with Asparagus and Radish

INGREDIENTS:

• 1 Pouch Bens original ready Jasmine rice (this dish can also be made with pasta instead of rice, cook pasta according to directions and substitue for rice)
• 1/3 cup ready made Pesto
• 3 Tbsp butter + ½ Tbsp Butter
• 4 large radishes thinly sliced
• 1 pound asparagus, trimmed
• 1 pound frozen raw large shrimp (peeled and deveined), thawed
• 2 Tbsp white wine (I used Muscadet Sever-et-Maine)
• 2 Tbsp lemon juice (plus more to taste)
• Zest of ½ lemon
• Salt and pepper
• Chopped fresh chives

DIRECTIONS:

Step 1. Bring a large pot of water to a boil. Place a large bowl of ice water next to the stove. Add the asparagus to the boiling water and cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer the asparagus to the ice water (this stops the asparagus from cooking further).
Step 2. In large skillet, melt 1/2 tablespoon of butter over medium-high heat. Add radishes and cook, stirring occasionally, until radishes are crisp-tender, 2-3 minutes. Take radishes out of pan and set aside.
Step 3. Add 2 tablespoons of butter to the pan and melt. Add the shrimp to the pan. Season with salt and pepper, and cook, stirring occasionally, until shrimp is opaque throughout, 4 minutes. Deglaze with white wine and add pesto, stir in and add asparagus and cook on LOW heat for 1 min.
Step 4. Remove shrimp from heat and add radishes, lemon zest, lemon juice and additional butter if desired, to the skillet and toss to combine.
Step 5. Add salt and pepper to taste and more lemon juice if desired. Cover to keep dish warm while Rice is cooking.
Step 6. Prepare rice according to directions. It is 90 sec in the microwave if you are using Bens Original Ready Jasimine Rice.
Step 7. Serve Rice topped with shrimp and asparagus. Garnish with fresh chives.

Paired with Muscadet Sevre-et-Maine "Sur Lie" by Mary Taylor
Recipe by Deanna Albertson

Pesto Shrimp with Asparagus and Radish

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