P2 Shrimp Alfredo over Ribboned Aspargus

P2 Shrimp Alfredo over Ribboned Aspargus

100g  Asparagus Ribbons
20g    Alfredo Sauce
80g    Cooked Shrimp


Using a vegetable peeler or asparagus peeler (even better) to make thin ribbons of asparagus, running lengthwise down the stalk. Blanche them in salted boiling water for 4-5 minutes, strain, and set aside on a plate.
I use precooked, deshelled, deveined shrimp in the 61-70/per 2lb size. Heat your shrimp and top the asparagus with it. Gently heat the alfredo sauce to luke warm, because too hot will cause it to separate and curdle. Top the shrimp and asparagus with sauce and enjoy!

P2 Alfredo Sauce

P2 Alfredo Sauce

100 grams of cottage cheese or P2 Cream Base
1/2 tsp diced garlic
1/2 tsp vinegar
Salt and Pepper to taste

If making from cottage cheese, process it to creamy in a blender or food processor before adding in additional ingredients. TIP: It's much easier to have cream base on hand already, as there are many uses for it in P2 cooking.

p2 Cream base

Create a cream base for use in creamy p2 recipes. Empty the contents of a whole container of cottage cheese into the food processor and process until very smooth. If you know you will be using it for recipes requiring a thicker cream paste (like p2 cheesecake for instance), strain the curds first. Transfer the processed cream base back into the container and store in refrigerator until needed. This has many applications. It can be used to make sweet things, like a crepe filling or cheesecake, or savory items like faux alfredo sauce or fish taco sauce (recipes to follow). It's important to note that this counts as a protein, so always measure out the cream base in grams on your food scale and reduce your meat portions by that many grams.