Sauteed Shrimp with Summer Veg

Sometimes simplicity is the answer. With cyclosporiasis all over the news, we've been hitting up farmers markets and our favorite local farms. See farm details below. 

This sauteed shrimp and local summer veg was the perfect warm salad with so much flavor, it's meal prep worthy! (coming from someone who has never meal prepped). Ripe local tomatoes, Wisconsin sweet corn and spicy, sauteed shrimp come together for the perfect summer bite!

If you're in the Green Bay Area, check out Thomke Farm and Ledgeview Gardens. Thomke has a cooler at her barn where you can help yourself and leave cash or venmo. Ledgeview Gardens is open on Tuesday and Wednesday from 10-6, cash or CSA available. Corn is from Sunny Hill stand on George St, De Pere.



Ingredients:

-1 Lb (16/20) Peeled and Deveined Shrimp

-Corn from two cobbs, removed.

-2 Anaheim Chili Pepper, Diced

-1 Sweet Onion, Diced

-1 Cup Cherry Tomatoes, Sliced

-2 Tbl Chives, Finely Diced

-1 Tbl Avocado Oil

-2 Tbl Butter

-2-4 Tbl IT SAUCE Criolla

-Salt and Pepper to Taste

Steps:

-Add oil and butter to a pan over med-high heat.

-Add shrimp and cook for roughly one minute, then add onions, peppers and corn to the pan.

-Season with Salt and Pepper.

-Cook for another 2-3 minutes until the vegetables are slightly cooked.

-Finish with Criolla, and toss.

-Right before removing from the pan add tomatoes.

-Plate up your dish and add the fresh chives.