This Shrimp and Asparagus Gribiche is a delicious meal with shrimp, fresh asparagus topped with a gribiche sauce. It’s quick, easy and keto!
What Makes This Gribiche So Delightful
- Delicious. If you’ve never had sauce gribiche before, let this dish be your first! You’re going to love the flavors of tasty shrimp and perfectly cooked asparagus covered in a wonderfully tasty gribiche sauce.
- Low Carb. You can enjoy this recipe without fear of ruining your keto diet . There are only 6 grams of carbs per serving, making this a great low carb lunch or dinner option !
- Quick and easy. Make this wonderful dish in under 30 minutes . It’s as easy as boiling the asparagus and shrimp, mixing the sauce and then combining the two. Easy peasy!
How Do You Make Shrimp and Asparagus Gribiche?
- Boil. Boil 4 cups of water in a large pot . When the water boils, add in shrimp and asparagus. Take the pot off the heat and cover. Let it rest for 5 minutes and then drain.
- Sauce. Meanwhile, mix together the sauce. In a small bowl , combine chopped eggs, Apple Cider Vinegar, oil, and mustard and whisk until it emulsifies into a mayo like consistency. Add Splenda, lemon, pickles, Parsely, salt and pepper. Then add a splash of fresh lemon juice.
- Serve. Serve the steamed shrimp and asparagus with the gribiche drizzled on top.
What Is Gribiche?
Gri-who?? What does gribiche mean? A fancy word simply meaning hard-boiled eggs emulsified with oil. I’ve used it as a dressing for shrimp and asparagus for a complete meal. Feel free to use any seafood , or even cooked chicken for this recipe–or skip the meat and make it into a vegetarian meal .
This gribiche sauce is fat bomb deliciousness that can be used on top of anything you please. The fact that gribiche is made from cooked eggs makes it fast to whip together. It also gives you yet another way to use up eggs if you have some leftover. Serve with a side salad for a complete meal of veggies and protein from the shrimp.
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What Is Gribiche Sauce?
Gribiche sauce comes from the French and is made simply from emulsifying hard-boiled eggs with mustard and a light-colored oil. Gribiche is typically used in cold mayonnaise style egg salads and topped with salty capers and a fresh herb like parsley or tarragon.
Here I’ve dressed it up and used it as a dressing for shrimp and asparagus. I’ve combined Olive Oil, Dijon mustard, Apple Cider Vinegar, dill pickles, parsley, salt, pepper, and a packet of Splenda for a touch of sweetness to balance all the tangy without adding sugar.
Couldn’t you just dip into that with a pack of crackers? Go ahead. I won’t tell!
What Shrimp Can I Use For This Gribiche Recipe?
I am a fan of the ease of frozen shrimp from the grocery store. It makes this dinner a breeze, and you don’t have to peel or devein any shrimp. Just thaw it and go. If you prefer fresh, use fresh and include time for cleaning it!
How Do I Prepare Asparagus On The Stove?
- Remove the ends. Buy fresh asparagus and snap the end off of one where it naturally breaks off, and use it as your guide for the rest. After you chop the ends off, you could save those later for soup stock or freeze them for when it’s soup season.
- Boil. Place your trimmed asparagus in the pot of boiling water for five minutes. If you are not serving immediately, make sure to have an ice bath ready to stop the cooking process. You want the asparagus to be tender crisp and not soggy or mushy.
- Enjoy. Use the asparagus to make this delicious Shrimp and Asparagus Gribiche or another one of my favorite Asparagus recipes, my Asparagus and Cheese Frittata.
Tips and Tricks for Shrimp and Asparagus Gribiche
- Buy frozen shrimp to make the recipe come together faster.
- When buying asparagus, look for bright green stalks that are firm and unwilted.
- Buy your asparagus on the day you plan on cooking this meal. Asparagus doesn’t have a long shelf life.
- Serve this meal immediately so the asparagus stays tender fresh and the shrimp don’t get rubbery.
- The gribiche will keep for 2-3 days in the fridge at most. It will not freeze well.
- This does include hard-boiled eggs, so make sure you’ve done a little planning ahead and you already boiled those earlier in the day. Or you can boil them on your meal prep day.
- Most grocery stores have salad bars and you can just buy hard-boiled eggs from the salad bar. Or better yet, look in the Deli area, and you can buy already cooked hard-boiled eggs when you buy your asparagus.
Other Recipes You’ll Love
- Asparagus Cheese Frittata - Classic yumminess right here.
- Air Fried Salt and Pepper Shrimp - Done in your air fryer!
- Asparagus Mushroom Stirfry - Superfast keto stir fry!
- Tomato Mayonnaise Shrimp - Yup, I know, sounds weird, BUT it tastes delicious.
- Air Fryer Shrimp Fried Rice - Easily made in the Air Fryer in about 30 minutes!
Shrimp and Asparagus Gribiche
Equipment
- Measuring Cups
- Measuring Spoons
- Mixing Bowl
- WHISK
Ingredients
Shrimp and Asparagus
- ▢ 1 pound Shrimp , peeled and deveined
- ▢ 1 pound fresh asparagus , cut into 1 inch pieces
For the Sauce
- ▢ 2 hard boiled eggs , finely chopped
- ▢ 1 TBS Dijon mustard
- ▢ 1/4 cup Olive Oil
- ▢ 1 TBS Apple Cider Vinegar
- ▢ 2-3 TBS Dill Pickles , chopped
- ▢ 1 TBS Chopped Parsley , chopped
- ▢ 1 packet Splenda , or sugar
- ▢ 1/2 tea Kosher Salt
- ▢ 1/2 tea Pepper
- ▢ Lemon Juice
Instructions
- Boil 4 cups of water in a large pot . When the water boils, add in shrimp and asparagus. Take the pot off the heat and cover. Let it rest for 5 minutes and then drain.
- Meanwhile, mix together the sauce. In a small bowl , combine chopped eggs, Apple Cider Vinegar, oil, and mustard and whisk until it emulsifies into a mayo like consistency. Add Splenda, lemon, pickles, Parsely, salt and pepper. Then add a splash of fresh lemon juice.
- Serve the steamed shrimp and asparagus with the gribiche drizzled on top.
Tips and Tricks for Shrimp and Asparagus Gribiche
- Buy frozen shrimp to make the recipe come together faster.
- When buying asparagus, look for bright green stalks that are firm and unwilted.
- Buy your asparagus on the day you plan on cooking this meal. Asparagus doesn’t have a long shelf life.
- Serve this meal immediately so the asparagus stays tender fresh and the shrimp don’t get rubbery.
- The gribiche will keep for 2-3 days in the fridge at most. It will not freeze well.
- This does include hard-boiled eggs, so make sure you’ve done a little planning ahead and you already boiled those earlier in the day. Or you can boil them on your meal prep day.
- Most grocery stores have salad bars and you can just buy hard-boiled eggs from the salad bar. Or better yet, look in the Deli area, and you can buy already cooked hard-boiled eggs when you buy your asparagus.
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Don’t forget to check out my other Ketocookbooks.
Keto Instant Pot, Keto Fat Bombs, Sweets, & Treats , and Easy keto in 30 minutes.
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Shrimp and Asparagus Gribiche
Ingredients
Shrimp and Asparagus
- 1 pound Shrimp peeled and deveined
- 1 pound fresh asparagus cut into 1 inch pieces
For the Sauce
- 2 hard boiled eggs finely chopped
- 1 TBS Dijon mustard
- 1/4 cup Olive Oil
- 1 TBS Apple Cider Vinegar
- 2-3 TBS Dill Pickles chopped
- 1 TBS Chopped Parsley chopped
- 1 packet Splenda or sugar
- 1/2 tea Kosher Salt
- 1/2 tea Pepper
- Lemon Juice
Instructions
- Boil 4 cups of water in a large pot . When the water boils, add in shrimp and asparagus. Take the pot off the heat and cover. Let it rest for 5 minutes and then drain.
- Meanwhile, mix together the sauce. In a small bowl , combine chopped eggs, Apple Cider Vinegar, oil, and mustard and whisk until it emulsifies into a mayo like consistency. Add Splenda, lemon, pickles, Parsely, salt and pepper. Then add a splash of fresh lemon juice.
- Serve the steamed shrimp and asparagus with the gribiche drizzled on top.
Tips and Tricks for Shrimp and Asparagus Gribiche
- Buy frozen shrimp to make the recipe come together faster.
- When buying asparagus, look for bright green stalks that are firm and unwilted.
- Buy your asparagus on the day you plan on cooking this meal. Asparagus doesn’t have a long shelf life.
- Serve this meal immediately so the asparagus stays tender fresh and the shrimp don’t get rubbery.
- The gribiche will keep for 2-3 days in the fridge at most. It will not freeze well.
- This does include hard-boiled eggs, so make sure you’ve done a little planning ahead and you already boiled those earlier in the day. Or you can boil them on your meal prep day.
- Most grocery stores have salad bars and you can just buy hard-boiled eggs from the salad bar. Or better yet, look in the Deli area, and you can buy already cooked hard-boiled eggs when you buy your asparagus.
Shrimp and Asparagus Gribiche https://twosleevers.com/shrimp-asparagus-gribiche/
This Mexican Pork Stew recipe is a delicious meld of ingredients for a quick, savory dinner in your Instant Pot! It’s by far the easiest way to get tender Mexican Pork Chile Verde, and it takes minimal effort on your part!
Why I Love This Mexican Pork Stew Recipe
- Fast. Cooked fast with the help of your Instant Pot .
- Easy. A pour and cook recipe .
- Delicious. You’ll want to add this to your dinner rotation.
- Low Carb . Only 3 net carbs per serving.
- Authentic Tasting. This tastes just like the Chile Verde I order at my favorite restaurants.
I love the Serious Eats website and I particularly love their Asian cookbook. Of all the chefs on that site, I particularly follow Kenji Lopez-Alt’s recipes because they seem to be brimming with flavor.
Today I decided to make his Instant Pot Mexican Pork Stew recipe . I’m not the best at following recipes, but this is one of those no-recipe recipes that just involves the right ingredients dumped into an Instant Pot , the sauce blended, the pork put back into it.
I cut down the roast size for this Mexican stew recipe . I bought a 2.8 pound roast and took about one pound out to make something else with, so this is a 1.5 pound recipe.
This Instant Pot Pork Chile Verde was so super-tasty. The pork is fall-apart tender and it’s easily one of the most flavorful Chile Verde recipes I’ve ever made.
Not only is this Mexican Pork Stew crazy delicious, but it’s crazy easy as well.
How To Make Instant Pot Mexican Pork Stew
- Roast. Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Add ingredients to the pot. Put pork and all sauce ingredients into an Instant Pot , starting with the vegetables at the bottom.
- Grind. Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Season. Sprinkle the pork with the cumin and salt, mix it slightly.
- Cook. Close and cook on high for 30 minutes with natural release.
- Remove. Remove pork chunks carefully with tongs . The meat is falling apart at this stage so you have to be a little careful.
- Blend. Put in cilantro and fish sauce, and using an immersion blender , puree the veggies until there aren’t any big chunks of veggies left.
- Serve. Put back the pork and enjoy!
Tips And Tricks For Making Mexican Pork Stew
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup .
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this Chile Verde recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker ? Simply cook on low for 8 hours or high for 4-5 hours.
What Does Chile Verde Mean?
" Chile Verde " literally translates from Spanish to " green chile “. This is because the sauce for a chile verde recipe is comprised of various different green chili peppers. I decided to use jalapeno and poblano peppers for my Pork Chile Verde recipe, but it can vary a little from recipe to recipe.
Where Did Chile Verde Come From?
Chile Verde originates from Mexico , but more specifically from Northern Mexico. It’s originally made from pork, but now is made from a variety of meats such as chicken or beef.
Looking For Some Dishes To Pair With This Recipe? Check These Out!
- My Pressure Cooker Refried Beans recipe is so good and simple that you’ll never buy canned beans again!
- Make this authentic Mexican Rice Recipe right in your Instant Pot.
- My Mexican Corn Eloté is sweet, savory and you’ll want to eat up every bit of it.
- This Pineapple Mango Salsa is fresh, fruity and simple.
- This Air Fryer Chile Rellenos is the best chile rellenos I’ve ever had!
- Skip those boring side dishes on Mexican night and make this Southwestern Roasted Corn instead.
- This Instant Pot Polenta recipe is super easy and creamy.
- This Mexican Style Poblano Zucchini is super easy and so tasty.
- Low Carb Stuffed Poblano Peppers - Delicious, low carb, and take under 30 minutes to make.
Want another great pork recipe with international flavors? Try my Sichuan Pork Ragu .
Mexican Pork Stew
Equipment
- Instant Pot
- KITCHENAID IMMERSION BLENDER
Ingredients
- ▢ 2 pounds ( 907.18 g ) pork butt roast, , cut into large pieces
Sauce Vegetables
- ▢ 3 ( 3 ) Tomatillos , husks removed
- ▢ 3 ( 3 ) Jalapeño Peppers
- ▢ 2 ( 2 ) poblano peppers
- ▢ 6 cloves ( 6 cloves ) Garlic
- ▢ 1 large ( 1 ) Onion , chopped
- ▢ 2 teaspoons ( 2 teaspoons ) Ground Cumin
- ▢ Kosher Salt , to taste
Finishing Ingredients
- ▢ 1/4 cup ( 4 g ) Cilantro
- ▢ 1 tablespoon ( 1 tablespoon ) Fish Sauce
Instructions
- Heat a small saucepan and roast cumin seeds lightly until just toasty-looking, and then spread out onto a paper towel for them to cool.
- Put pork and all sauce ingredients into an Instant Pot , starting with the vegetables at the bottom.
- Grind the cumin in a mortar if you have one, although I used my trusty coffee grinder for this.
- Sprinkle the pork with the cumin and salt, mix it slightly.
- Close and cook on high for 30 minutes with natural release.
- Remove pork chunks carefully with tongs . The meat is falling apart at this stage so you have to be a little careful.
- Put in cilantro and fish sauce, and using an immersion blender , puree the veggies until there aren’t any big chunks of veggies left.
- Put back the pork and enjoy!
Tips And Tricks For Making Pork Chile Verde
- This recipe freezes quite well. I ended up freezing two cups of it in small, one cup size containers, and I have a lot of sauce left.
- If you have a lot of extra sauce you can use it as a base for cooking vegetables or making soup .
- Make this Pork Chile Verde recipe even easier for the next time you make it by putting the already made sauce and some raw chicken into a freezer bag and then cooking it in a slow-cooker or Instant Pot another day.
- Prefer beef over pork? Follow this recipe but substitute beef stew meat for the pork.
- To make this with chicken, reduce cooking time to 10 minutes for thighs and 12-14 minutes for chicken breasts depending on thickness. Cut up the chicken after cooking.
- Want to cook this in the slow cooker ? Simply cook on low for 8 hours or high for 4-5 hours.
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Nutrition
This post was originally published on March 11, 2017, at 5:42 PM.
Want MorePork Recipes?
- Pulled Pork - loaded with delicious Mexican flavor.
- Pork Carnitas - Make these in your Instant Pot .
- Instant Pot Pulled Pork - tacos seasoned with Indian spices.
- Smoked Mexican Pork Shoulder - lovely smoked flavors.
- Pressure Cooker Carne Adovada - a low carb delight.
- Schezuan Pork Soup - Sichuan cuisine made at home.
- Chile Verde - a quick and easy pork recipe.
- Instant Pot Pork Stew - a hearty low carb soup .
Don’t forget to check out my otherBest-selling Instant Pot Cookbooks!
Indian Instant Pot , Keto Instant Pot, Instant Pot Fast and Easy , Healthy Instant Pot & Vegetarian Instant Pot .
