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!
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.
Shop Local – Visit a Farmers’ Market for the best quality, just-picked produce!
A Quick and Healthy Stir-fry perfect for everyday cooking.
Simply wonderful,
Karen
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!
Servings: 4
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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 Facts
Shrimp & Farmers' Market Vegetable Sauté
Amount per Serving
Calories
339
% Daily Value*
Fat
11
g
17
%
Saturated Fat
3
g
19
%
Trans Fat
0.1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
5
g
Cholesterol
150
mg
50
%
Sodium
659
mg
29
%
Potassium
1346
mg
38
%
Carbohydrates
42
g
14
%
Fiber
14
g
58
%
Sugar
25
g
28
%
Protein
21
g
42
%
Vitamin A
6554
IU
131
%
Vitamin C
548
mg
664
%
Calcium
130
mg
13
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Categories:Farmers’ Market InspiredFirst Course & SidesFish & ShellfishGluten FreeKinda SpicyMain CourseObsessedSimpleSummer
Karen Sheer
To say hello, discuss a recipe, share one, or have a comment - I would love to know what you think!
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!
Hi Jane – Thanks for the comment and always good to hear it was simple & tasty.
The recipe has been revised – so take a look at it and the recipe card.
https://azestforlife.com/recipe/shrimp-farmers-market-vegetable-saute/
Happy you will make it again!
🙂 Karen