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Shrimp & Farmers’ Market Vegetable Sauté
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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 Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Main Course, Main dish
Cuisine: American
Keyword: Farmers' Market Inspired, Healthy sautéed shrimp with veggies
Servings: 4
Author: Karen Sheer a zest for life

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: 339kcal | Carbohydrates: 42g | Protein: 21g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 150mg | Sodium: 659mg | Potassium: 1346mg | Fiber: 14g | Sugar: 25g | Vitamin A: 6554IU | Vitamin C: 548mg | Calcium: 130mg | Iron: 2mg