Santa Rosa Shrimp
I must admit that despite growing up in South Florida, I wasn’t a big fan of shrimp. This was due to most of the shrimp I tried was not fresh, often poorly frozen and simply boiled and served with a tomatoe sauce or lemon juice. Now I have again become a shrimp fan with the availablity of fresh Key West Pink Shrimp and some great recipes.
Ingredients:
- 1 1/2 pounds raw Key West Pink Shrimp, peeled and deveined
- 2 tablespoons minced garlic
- 1 tablespoon key lime juice
- 1 teaspoon ground thyme
- 1 teaspoon salt
- 1/2 teaspoon white pepper
- non-stick cooking spray
- 2 cups fresh Florida whole kernels corn
- 1 cup chopped Florida green peppers
- 1 cup chopped Florida red peppers
- 1/2 cup chopped Florida onion
- 1 large Florida tomato, cut in 8 pieces
Drain shrimp of all excess water and pat dry with paper towels. In large mixing bowl combine shrimp, garlic, lime juice, thyme, salt and white pepper; mix well. Lightly oil large skillet with cooking spray and cook shrimp on medium high-heat for 6 to 8 minutes, stirring occasionally. Remove shrimp from skillet; set aside. In same skillet add corn, peppers and onion; cook on medium until corn is tender. Add shrimp and tomatos to skillet and cook until shrimp are opaque in the center.
Yield: 6 servings.
Tags: Shrimp Recipe
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Tags: Shrimp Recipe
