Crispy Shrimp Skewers with Asparagus and Herb Yogurt

Instructions

1. 1

   Preheat a conventional oven to 220°C/425°F, with racks in the upper and lower thirds. Line two 40 × 30 cm rimmed baking trays with baking parchment rated for this temperature. Prepare the sauce, asparagus and skewers while the oven heats. Use chilled, raw, peeled and deveined large shrimp.

2. 2

   Finely chop the parsley and dill and mince the garlic. Stir them into the yogurt with the lemon juice, 5 ml olive oil, 0.25 tsp salt and 0.25 tsp black pepper. Cover and keep away from the raw shrimp.

3. 3

   Trim the woody asparagus ends. Toss the asparagus on one tray with 10 ml olive oil, 0.25 tsp salt and 0.25 tsp black pepper, then spread into one layer. In a shallow dish, mix the panko with the garlic powder, smoked paprika, onion powder, 0.25 tsp salt, 0.25 tsp black pepper and 5 ml olive oil.

4. 4

   Do not rinse the shrimp; pat them dry with paper towels. Thread them evenly onto eight metal skewers, leaving small gaps between the shrimp. Brush with the remaining 10 ml olive oil and press the seasoned crumbs onto both sides. Place on the second tray without overlapping.

5. 5

   Put the uncooked long-grain white rice, 480 ml water and remaining 0.25 tsp salt into a 2-litre saucepan. Bring to a boil over medium-high heat, about 5 minutes. Cover tightly, reduce to low and simmer for 15 minutes without lifting the lid. Remove from the heat and leave covered for 5 minutes.

6. 6

   As the rice begins its covered simmer, put the asparagus on the lower oven rack. After 4 minutes, place the shrimp tray on the upper rack. Roast the shrimp for 10–12 minutes, rotating both trays and exchanging their rack positions halfway through the shrimp cooking time.

7. 7

   Check the thickest shrimp with an instant-read thermometer; they must reach 63°C/145°F and be opaque throughout. Remove them as soon as they are cooked rather than extending cooking just to darken the crumbs. The asparagus should be tender after 14–16 minutes total; remove its tray separately if ready sooner.

8. 8

   Fluff the rested rice with a fork. Divide it among four plates with two shrimp skewers per person, the roasted asparagus and the herb yogurt alongside.