Sauteed White Carnival Shrimp with Swank Farms Shishito Peppers, Garlic and Lime Zest

  • Yield 3 to 4 servings


1 pound white carnival shrimp
2 tablespoons unsalted butter
2 teaspoons canola oil
4 -- garlic cloves, sliced thin
1/2 pound shishito peppers
-- Salt and pepper
2 -- scallions, sliced thin on a bias
-- Cilantro
-- Zest of 1 lime


  1. Shell and devein the shrimp leaving the tail and head on, set aside. Heat a large sauté pan and when hot, add the butter and oil then shrimp, garlic and peppers; season to taste with salt and pepper. Making sure all the shrimp are in contact with the pan, cook shrimp and peppers on each side for about 2 minutes. Then add the scallion, cilantro and zest the lime over the shrimp, toss in the pan a couple of times and serve.
Recipe courtesy of Altamare, Miami, Fla., and Chef Simon Stojanovic



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