Butter & Chive Ancient Grain Medley with Shrimp and Asparagus

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Nothing says spring like asparagus. Nothing heralds the season in like this delicious dish. Treat your family to this uncomplicated yet elegant dinner tonight.


  • 1 pkg (5oz.) Hodgson Mill Ancient Grain Medley - Butter and Chive
  • 1-1/2 cups chicken broth
  • 1 lb. asparagus, trimmed and cut into 2 inch pieces
  • 2 cups shrimp, deveined, tails removed, cooked
  • 1/4 cup almonds, slivered
  • 2 Tbsp. butter, divided
  • 2 cloves garlic, crushed and divided
  • 1/2 tsp. salt, divided


Prepare ancient grain medley butter & chive according to directions, using chicken broth. In a large skillet, toast almonds until golden brown, about 4 minutes. Place toasted almonds aside, in a bowl. Heat same skillet to medium heat, melt 1 Tbsp. butter. Add half of garlic, stir for 10 seconds, add asparagus, and sprinkle with 1/4 tsp. salt. Stir and cover. Cook for 5 minutes; transfer asparagus, garlic mixture to bowl with toasted nuts. Return skillet to medium high heat and melt 1 Tbsp. butter. Add shrimp, sprinkle with 1/4 tsp. salt and cook until heated through, and season with black pepper if desired. Add asparagus, nuts and grain medley to skillet. Stir gently and serve hot.

3-4 servings Print this Recipe

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