Shrimp & Farmers’ Market Vegetable Sauté

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A quick sauté using what’s local. Florida Pink Shrimp Team with Local Bi-Color, Striped Peppers and Purple Scallions. Delicious and Healthy!

Easy to prepare – nice eye appeal!
Shrimp & Farmers’ Market Vegetable Sauté
A lovely medley of textures and colors

I’m all for a quick weeknight dinner with farm-fresh local ingredients… especially in Summer!

Look for never frozen Florida Pink Shrimp – so sweet with a beautiful rosy hue. Dust them with pantry herbs; smoked paprika and dried oregano and freshly cracked black pepper.
Team them with a sauté of peppers (can you believe these “Candy Cane” ones?), bi-color corn, purple scallions, jalapeños and garlic. Have other vegetables you love?… go for it! They can be substituted.
Not much of a sauce ~ simply stir together honey, sherry vinegar, filtered water and brandy and add to the pan to reduce a bit. Finish the sauté with a knob of butter and fresh herbs of your choice.
Candy Cane Peppers from a farm in East Hampton, NY
Candy Cane Peppers from a farm in East Hampton, NY
Fresh, crisp and colorful local vegetables bursting with flavor and antioxidants
Shop Local – Visit a Farmers’ Market for the best quality, just-picked produce!
A Quick and Healthy Stir-fry perfect for everyday cooking.
Never frozen Florida Pink Shrimp
Never frozen Florida Pink Shrimp
Rub in seasonings
Rub in seasonings
Sauté Shrimp in a litte extra virgin olive oil - I use a vintage enamel coated cast iron pan
Sauté Shrimp in a litte extra virgin olive oil – I use a vintage enamel coated cast iron pan
Add peppers, bi-color corn and sliced purple scallions
 Add peppers, bi-color corn and sliced purple scallions
Dinner's ready! Serve with a rice or quinoa pilaf... naturally gluten-free
Dinner’s ready! Serve with a rice or quinoa pilaf… naturally gluten-free

Simply wonderful,
Karen

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Shrimp & Farmers' Market Vegetable Sauté

Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Shrimp & Farmers’ Market Vegetable Sauté
A quick sauté using what’s local. Florida Pink Shrimp Team with Local Bi-Color, Striped Peppers and Purple Scallions. Delicious and Healthy!

Ingredients 

  • 1 pound shrimp (pink Florida shrimp), 12-15 count, fresh if available
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly cracked black pepper
  • 1 tablespoon raw honey
  • 1 tablespoon sherry vinegar
  • 2 tablespoons filtered water
  • 2 teaspoons French brandy
  • 1 1/3 cups fresh peppers, Heirloom "candy cane" striped variety
  • 1/3 cup red scallions, thinly sliced (can use shallots or red onion)
  • 1 large ear bi-color corn, kernals cut from cob; 1 cup
  • 8 - 10 slices jalapeño pepper, thinly sliced
  • 1 medium garlic clove, peeled, thinly sliced
  • 1 tablespoon unsalted butter, organic
  • 1 1/2 tablespoon extra virgin olive oil
  • 2 tablespoons fresh herb sprigs, basil, oregano or parsley

Instructions 

  • 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, water and brandy and salt in a small bowl - set aside.
  • Add 2 t. olive oil, and peppers to the pan – sauté for 2 minutes over moderate heat. 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 reserved 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.

Notes

This recipe may not be reproduced without the consent of its author, Karen Sheer.

Nutrition

Calories: 339kcalCarbohydrates: 42gProtein: 21gFat: 11gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 150mgSodium: 659mgPotassium: 1346mgFiber: 14gSugar: 25gVitamin A: 6554IUVitamin C: 548mgCalcium: 130mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course, Main dish
Cuisine: American
Tried this recipe?Mention @azestforlife or tag #azestforlife!

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2 Comments

  1. This was surprisingly simple and very tasty. I had all the ingredients on hand and we really enjoyed it. The recipe was a bit confusing as it calls for water and brandy but doesn’t say when to add them. I mixed them with the honey and vinegar and added them as directed. The liquid added wonderful flavor. Will keep this recipe and make it again!