Division of Marketing and Development
Susan Nardizzi, Director
Florida Department of Agriculture and Consumer Services
Adam H. Putnam, Commissioner
Florida Seafood Recipe
Sautéed Shrimp with Lime and Ginger Chutney
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Seafood-4186
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Ingredients |
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1 tablespoon |
olive oil |
12 large |
pink shrimp, peeled and de-veined |
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Kosher salt |
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freshly ground black pepper |
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Lime and Ginger Chutney |
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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. |
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Lime and Ginger Chutney |
1 teaspoon |
fresh ginger, finely chopped |
1 small |
jalapeno, seeded and finely chopped |
1 medium |
papaya, peeled and diced into 1/2 inch cubes |
1 medium |
mango, peeled and diced into 1/2 inch cubes |
1 small |
grapefruit, peeled and segmented |
1 small |
red onion, finely chopped |
1 tablespoon |
cilantro, finely chopped |
1/4 cup |
fresh lime juice |
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salt and pepper to taste |
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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
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Look for "Fresh from Florida" ingredients at your grocery store.
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