shrimp and rice with asparagus

local shrimp from charleston while visiting some family, gotta find good seafood to cook whenever i get down there

By Campbell Lomel

Instructions

1. cook rice in chicken stock, brown mushroom and leek in butter and toss in rice
2. roast asparagus around 325° w salt/pep
3. optional buerre blanc sauce, i added tarragon and thyme but you can use whatever you have on hand. sauce dissapeared into the bowl but added a glisten and tasted great
4. blacken shrimp and serve