Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Sautéed Shrimp with Lime and Ginger Chutney |
Seafood-4186 |
| Ingredients |
|
| 1 |
tablespoon olive oil |
| 12 |
large Florida pink shrimp, peeled and de-veined |
| |
Kosher salt |
| |
freshly ground black pepper |
| |
Lime and Ginger Chutney |
| |
| Preparation |
| Heat the oil in a medium sauté pan and sauté the shrimp for 3-4
minutes over medium-high heat, or until they are pink; season shrimp with salt
and pepper. Divide the shrimp among 4 plates and serve the Lime and Ginger
Chutney as an accompaniment. |
| |
| Lime and Ginger Chutney |
| 1 |
teaspoon fresh ginger, finely chopped |
| 1 |
small jalapeno, seeded and finely chopped |
| 1 |
medium Florida papaya, peeled and diced into 1/2 inch cubes |
| 1 |
medium Florida mango, peeled and diced into 1/2 inch cubes |
| 1 |
small Florida grapefruit, peeled and segmented |
| 1 |
small red onion, finely chopped |
| 1 |
tablespoon Florida cilantro, finely chopped |
| 1/4 |
cup fresh Florida lime juice |
| |
salt and pepper to taste |
| |
|
| Preparation |
Combine all the ingredients for the chutney and reserve in the
refrigerator for at least one hour in advance, to allow the flavors to infuse.
Yield
4 servings
Nutritional Value Per Serving
Calories 149, Calories From Fat 39, Total Fat 4g, Saturated Fat .65g, Trans
Fatty Acid 0g, Cholesterol 32mg, Total Carbohydrates 24g, Protein 6g, Omega 3 Fatty Acid .17g
|
|
Look for "Fresh from Florida" ingredients at your local store. |
