Rating: 4.5 stars 4.3
26 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0

This is a great recipe with plenty of flavor. Definitely company-worthy.

Recipe Summary

prep:
15 mins
cook:
15 mins
total:
30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place the water and asparagus in a saucepan, and bring to a boil over medium heat. Cook covered 5 minutes. Remove cover and cook 1 or 2 minutes, until tender. Drain and set aside, but keep warm.

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  • Melt the margarine in a skillet over medium-high heat. Cook the turkey cutlets 2 to 3 minutes on each side, or until browned and no longer pink on the inside. Remove turkey from the pan and set aside.

  • Add the garlic and shrimp to the already heated skillet. Cook over medium-high heat 1 or 2 minutes, stirring constantly until the shrimp is heated through.

  • Prepare hollandaise sauce according to package directions.

  • Place each turkey cutlet on a plate. Top with the asparagus and shrimp. Spoon hollandaise sauce over all.

Cook's Note:

This is a great way to dress up leftovers, too. When using leftover turkey, simply reheat until heated through, and skip the cooking step. Crabmeat may be substituted for shrimp.

Nutrition Facts

230 calories; protein 37.3g; carbohydrates 6.4g; fat 6.3g; cholesterol 118.6mg; sodium 363.2mg. Full Nutrition
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