A quick sauté using what’s local. Florida Pink Shrimp Team with Local Bi-Color, Striped Peppers and Purple Scallions. Delicious and Healthy!
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A Quick and Healthy Stir-fry perfect for everyday cooking
- 1 pound 12 – 15 count pink Florida shrimp, peeled, deveined – tails left on
- ½ teaspoon smoked paprika
- ½ teaspoon dried oregano
- ¼ teaspoon fresh cracked black pepper
- 1 tablespoon raw honey
- 1 tablespoon sherry vinegar
- 2 tablespoons filtered water
- 2 teaspoons French Brandy
- 1 ⅓ cups sliced small fresh peppers, I chose “Candy Cane” striped variety
- ⅓ cup red scallions, thinly sliced (can use shallots or red onion)
- 1 large ear bi-color corn, kernals cut from cob, 1 cup
- 8 – 12 thin sliced jalapeño pepper, (rounds)
- 1 medium fresh garlic clove, peeled, thinly sliced
- 1 tablespoon unsalted organic butter
- 1 ½ tablespoons extra virgin olive oil
- 2 tablespoons fresh herb sprigs, basil, oregano or parsley
Wash and pat dry shrimp. Add to a plate or bowl to hold. Add smoked paprika, oregano and pepper, mix in well to coat.
Heat a large 14″ pan with 1 T. extra virgin olive oil over low-medium heat.
When warm, add the shrimp and cook, stirring until just firm and cooked through, about 4 minutes. Do not overcook.
Hint: Cook over a low-moderate heat, shrimp should cook but not become golden.
Remove to a clean plate. Season liberally with sea salt, mix in.
Add honey, vinegar and salt and set aside.
Add 2 t. olive oil, and peppers to the pan – sauté for 2 minutes. Add corn kernels, scallion, jalapeño and garlic. Continue sautéing for 3 minutes until vegetables are crisp tender.
Add the shrimp – and all the gathered juices to the pan. Add the honey mixture and cook over moderate heat to blend all the flavors for 3 minutes.
Add the butter, swirl to melt.
Remove from heat. Taste for salt. Add fresh herbs and serve.
Nice side dishes would be a rice or quinoa pilaf.
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This recipe may not be reproduced without the consent of its author, Karen Sheer.