I was amazed to find out that 65% percent of our population is dairy intolerant. Being the butter lover that I am, I can hardly imagine not enjoying butter and dairy products. There are so many recipes and products that contain butter; life must be hard for people that are lactose intolerant.
Times are changing my lactose-intolerant friends! Challenge Dairy has now introduced the very first lactose-free butter spread making it easy for all to enjoy butter once again. Just like Challenges other products, it is made with only real ingredients. When you read the label, you will only find clarified Challenge Butter, canola oil and salt listed. That’s it-simple and delicious!
I thought it was time to do my part to celebrate these changing times, and create a lactose free recipe featuring this groundbreaking new product. If I had to give up butter, I would miss rich and buttery sauces. I went straight to one of my favorite recipes and perfected it with the use of this new butter.
Don’t be fooled by how little time it takes to make this recipe. The secret is how this dish is cooked, one ingredient at a time to achieve perfect results. The sauce is a rich and garlicky delight with a touch of fresh lemon and herbs. It is the perfect complement to the pan roasted asparagus and tomatoes.
It is time for lactose-free people to rejoice; your voice has been heard. It is time to celebrate with this quick and easy recipe. The delicious flavor of butter is now an option for all!
- 1 cup Challenge Lactose Free Butter, divided
- 1 pound large shrimp, peeled and deveined
- 1 teaspoon salt, divided
- 1 pound trimmed asparagus, cut into bite size pieces
- 1 pound cherry or grape tomatoes, cut in half
- 4 cloves garlic, crushed
- ¼ cup shallots, diced
- ½ cup chicken stock
- ⅛ cup fresh lemon juice
- 1 cup dry white (can substitute with additional chicken stock)
- ¼ teaspoon dry red pepper flakes
- 2 teaspoons fresh diced oregano (or 1 teaspoon of dry)
- ⅛ cup fresh parsley
- 8 slices fresh Italian bread, cooked pasta or rice
1Add two tablespoons of butter in a large skillet over medium high heat. Add asparagus and cook until asparagus for about 4 minutes or until tender. Season with ½ teaspoon of salt. Remove from pan.
2To the same pan, add shrimp and additional butter if needed. Cook until shrimp are halfway cooked through, about 2-3 minutes. Toss in tomatoes and season with the remaining salt. Cook until shrimp are opaque, about another 2 minutes, be careful not to overcook! Remove shrimp and tomatoes from skillet.
3Add shallots along with 2 more tablespoons of butter to skillet. Cook until shallots are softened, then stir in garlic. Add chicken stock, wine and red pepper flakes. Cook until sauce is reduced by half. Turn off heat, and stir in the remaining butter until sauce has thickened.
4Add the cooked shrimp and vegetables to sauce along with the oregano.
5To serve place in bowl, sprinkle with fresh parsley and serve with warm bread. This dish can also be served over cooked pasta or rice for a quick and elegant dinner!