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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
    • 2½ 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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