Go Back
–+ servings
Shrimp & Farmers’ Market Vegetable Sauté

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!
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Author: Karen Sheer a zest for life
Print Recipe Pin Recipe

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.
COURSE: Main Course, Main dish
CUISINE: American
KEYWORDS: Farmers' Market Inspired, Healthy sautéed shrimp with veggies
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.