Key West Pink Shrimp with Rum, Corn and Mango Sautee
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Recipe contributed by Editor in Chief J. Townsend.
After recently being relocated to the Florida Keys I decided to begin playing around with the local ingredients to prepare some meals. I got my hands on some fresh Key West Pink Shrimp from a local fisherman friend that were caught the same day I prepared the meal.
I have consumed shrimp in almost every region of the US, but I cannot compare the taste of these particular shrimp in the Keys. They are the cleanest and most crisp shrimp I have ever tasted. The clarity of the local waters and the high salinity give them their flavor. Pairing these little guys with rum, mango, and the like was quite easy. I feel like you all will enjoy this dish.
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1 lbs Key West Pink Shrimp (or local substitute), shells removed
1 Mango, seeded and chopped
1 Red bell pepper, minced
1/4 White onion, minced
3 Ears of corn, kernels removed
1 Jalapeno, seeded and minced
3 Scallions, thinly sliced
3 Garlic cloves, minced
1/2 tsp minced fresh basil
1 shot of white rum
1 tsp coconut oil
Salt and pepper to taste
1. Add the oil to a large skillet over medium high heat
2. Add the bell pepper, garlic, and onion and cook until the onion is clear
3. Stir in the shrimp, allowing to cook for 1 minute
4. Flip shrimp then add corn, mango, scallions, jalapeno, basil, and zest from one lime, juice from one lime, rum, salt, and pepper.
5. Stir and cook until shrimp are fully pink.
6. Serve and enjoy!