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Entree
4 - 6 servings
10 minutes
25 minutes
Chef Tom Fraker
1 lb. raw shrimp - peeled & deveined, rinsed
2 limes
1 teaspoon ground cayenne pepper
1 teaspoon smoked paprika
2 tablespoons unsalted butter
1 tablespoon extra virgin olive oil
1 Melissa’s Perfect Sweet Onion - peeled, diced small
1/8 teaspoon sea salt
1/8 teaspoon freshly ground pepper
3 cloves Melissa’s Peeled Garlic - minced
1 1/2 lbs. Melissa’s Baby Dutch Yellow® Potatoes - diced small
6 spears asparagus - ends trimmed, cut into bite size pieces
1/2-pint Melissa’s Organic Baby Heirloom Tomatoes
1 red bell pepper - stemmed & seeded, diced small
1 Melissa’s New Mexico Hatch Pepper - roasted, peeled, stemmed & seeded; diced small
1 yellow bell pepper - stemmed & seeded, diced small
6 button mushrooms - cleaned, sliced thin
In a bowl, add the shrimp, juice from the limes, cayenne and paprika. Mix well and set aside.
In a sauté pan, melt the butter and heat the olive oil. Add the onions, season with the salt and pepper and caramelize them, about 10 minutes. Add the garlic and the next 7 ingredients, stir to incorporate and sauté until the potatoes are just tender, about 8-10 minutes.
Add the shrimp to the pan and sauté until they are just cooked and opaque, about 3 minutes. Serve and enjoy.
A poached egg on top makes for a great touch. The runny yolk makes a nice sauce.
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