Rating: 5 stars
1 Ratings
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  • 5 star values: 1

The combination of wildflower honey and sherry vinegar gives sautéed seafood and vegetables a little sweet and sour kick.

Caroline Wright
Recipe by Coastal Living September 2012

Gallery

David Hillegas; Styling: Linda Hirst

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat 1 tablespoon oil in a large, heavy skillet over medium-high heat. Add shrimp; cook 1 minute on each side or until almost fully cooked. Transfer shrimp to a plate.

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  • Return skillet to stovetop over medium heat, and add remaining 1 tablespoon oil. Add sweet peppers and next 4 ingredients. Cook, stirring occasionally, 6 to 8 minutes or until onion is translucent and peppers are tender. Stir in paprika, honey, vinegar, and 1 tablespoon water. Return shrimp to pan; cook 1 minute or until heated through.

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