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Seafood - In the Pan
Santa Rosa Shrimp
1 1/2 pounds raw Key West Pink or Royal Red Shrimp, peeled and deveined
2 TBS minced garlic
1 TBS Florida Key limejuice
1 tsp ground thyme
1 tsp salt
1/2 tsp white pepper
non-stick cooking spray
2 cups fresh whole kernel corn
1 cup chopped green peppers
1 cup chopped red peppers
1/2 cup chopped onion
1 large tomato, cut in 8 pieces
Drain shrimp of all excess water and pat dry with paper towels. In large mixing bowl combine shrimp, garlic, limejuice, thyme, salt and white pepper; mix well.
Lightly oil large skillet with cooking spray and cook shrimp on medium high-heat for 3-5 minutes, stirring occasionally. Remove shrimp from skillet; set aside. In same skillet add corn, peppers and onion; cook on medium until corn is tender. Add shrimp and tomatoes to skillet and cook until shrimp are opaque in the center. Serves 6
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