Shrimp and asparagus skewers with aromatic herbs and Balsamic Vinegar of Modena

Shrimp and asparagus skewers with aromatic herbs and Balsamic Vinegar of Modena

Ingredients for 8 Skewers:

18 green asparagus
24 Shelled Shrimps
Balsamic Vinegar of Modena PGI Carandini
Extra Virgin Olive Oil
Butter
Salt
2 cloves garlic crushed
2 tsp lemon zest
3 tbsp lemon juice
Pepper
Thyme and parsley

Suggested match

Emilio Gold

Balsamic Vinegar of Modena PGI

cad.

Method

Clean asparagus: cut the tips and the white bottom and remove the peel using a potato peeler.
Wash under water.

In a pan melt butter, add extra virgin olive oil and garlic.
Boil for 2 minutes asparagus. Move them into the pan adding thyme and pepper. Brown asparagus for a few minutes and add shelled shrimps.

Leave on heat for 2 – 4 minutes. Add 3 Tablespoons of lemon juice and 1 tablespoon of Balsamic Vinegar of Modena. Remove asparagus from heat and cut them into 2-3cm lengths.

Thread one shrimp onto the skewers and then 3 pieces of asparagus. Reapet until the skewer is ready.

Serve with Balsamic Vinegar of Modena, fresh parsley and lemon zest.

Recipe created for Carandini by Giorgia Polo of @giorgette_p

For special moments.
Try them with this recipe

Discover the range

For special moments.
Try them with this recipe

Our finest vinegars bear the names of our ancestors and come in two different categories:
The "dense" vinegars — Emilio Gold, Emilio Silver and Bianca — creamy in texture due to the high density of grape must, matured in wooden barrels.
The "aged" vinegars — Antonio Gold and Giuseppe Silver — left to mature in wooden barre la for many years.

Discover the range

Emilio Silver

Balsamic Vinegar of Modena PGI

Emilio Gold

Balsamic Vinegar of Modena PGI

Giuseppe

Aged Balsamic Vinegar of Modena PGI

Antonio

Aged Balsamic Vinegar of Modena PGI

Bianca

Sweet White Vinegar

Other recipes with Emilio Gold.

Balsamic Vinegar of Modena PGI