Shrimp Sautéed in Tropical Fruit Salsa
This simple-to-prepare sauté of shrimp is colorful with bright tropical fruits. Served with just a salad and sweet potato chips, it is a light and easy luncheon or supper.
- Clarified Butter - 4 tablespoons
- Shrimp - 16, large
- Pineapple - 1, pared, cored, and cut in chunks
- Star Fruit - 2, sliced
- Kiwi - 2, skinned and sliced
- Mango - 1, skinned, pitted, and diced
- Papaya - 2, skinned, pitted, and diced
- Red Bell Pepper - 1, seeded and minced
- Jalapeno - 1/2, seeded, deribbed, and minced
- Dry white wine - 1 cup
- Salt and freshly ground pepper
- Chives - 12
In a large sauté pan, heat half of the butter over medium-high heat. Add eight shrimp and sauté until they turn opaque, about 30 seconds per side. Set aside. Heat the remaining butter in the same pan and sauté the remaining shrimp. Put the first shrimp back into the pan. Add the fruits and peppers and sauté for 1 to 1-1/2 minutes, tossing or stirring gently. Add the wine and stir up the cooked bits from the bottom of the pan. Cook for 1 minute. Season with salt and pepper. Arrange on plates and crisscross the chives on top.