–shrimp (small, thawed from frozen, quantity 30)
–garlic (minced, in a jar, 1 tablespoon)
–parsley (fresh, 1 handful, chopped)
–cayenne pepper (bottled, one-quarter teaspoon)
–clam juice sauce (one-eighth cup)
–basmati rice (packaged; follow package instructions for microwave)
–asparagus (I used signature PicSweet frozen, microwave in package)
–salt and pepper
1 – Place the washed and drained shrimp in a covered baking dish. Add clam juice, minced garlic, parsley, and olive oil. Gently stir. Then sprinkle with cayenne pepper. Set aside.
2 – Prepare basmati rice; it will take about 15 minutes. Brands differ, and so follow the instructions on the package. When finished microwaving keep covered to preserve warmth. No need to use salt, pepper, or olive oil.
3 – Microwave the asparagus in its package. Times differ in various sizes of microwave; follow package instructions. When finished, turn out in a serving bowl, season with salt, pepper, and olive oil.
4 – Microwave the shrimp for 3 minutes and 10 seconds.
5 – Serve the shrimp hot, atop the rice, with the asparagus as a side.
–shrimp and asparagus inspired by Edward Giobbi’s Pleasures of the Good Earth.