Sautéed Shrimps and Carambola

Name: Sautéed Shrimps and Carambola
Yield: 2 servings
Ingredients: 1 pound shrimp, preferably small; 3 small carambolas, preferably medium-sweet, about 2 ounces each; 2½ tablespoons butter; Salt and white pepper to taste; Salt and white pepper to taste; Pinch sugar; 1 tablespoon lemon juice, approximately

Preparation info

2
servings

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Golden stars, pink crescents, and a freshly fruity flavor make this dish a simple delight. It takes 2 minutes to cook, 15 minutes to prepare from start to finish, if you shell shrimp in leisurely fashion. If you have a choice, select narrow, long carambolas, which make smaller, prettier mouthfuls.

Ingredients

1 pound shrimp, preferably small
3 small carambolas, preferably medium-sweet, about 2 ounces each
2½

Fish course
Pescatarian
Gluten-free

Method

Shell shrimp; devein. If they are not small, halve lengthwise. Cut tips off carambolas, then slice ⅛ inch thick.
Heat 2 tablespoons butter over moderately high heat in large nonaluminum sauté pan. Add shrimp, carambola slices, salt, pepper, and sugar. Sauté for a minute or two, until shrimp are pink. Add lemon juice and toss.
Off heat stir in remainin