SHRIMP AND SWEET CORN SAUTÉ
Yield: 6 servings as a side dish.
1 pound cooked Florida shrimp, peeled and deveined
2 tablespoons butter
1 cup chopped red pepper
1 cup sliced celery
3 cups cooked Florida sweet corn kernels
2 tablespoons finely chopped fresh sage
2 1/2 teaspoons salt
Heat butter in large skillet on medium-high.
Add pepper and celery and cook until tender.
Add corn and mix well until heated.
Add shrimp to skillet mixing; heat for about 2 minutes.
Add sage and salt.
Stir mixture gently for 1 minute.
Serve immediately.
Per serving: calories 205, calories from fat 54, total fat 6g, saturated fat 3g, cholesterol 158 mg, total carbohydrate 22g, protein 19g.
Florida Bureau of Seafood and Aquaculture
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