Jalapeño Sauteed Rock Shrimp with Heirloom Tomato-Peach Salsa
Chef Paul Rosenbluh and Monique King of Firefly Bistro- Pasadena, CA
Adapted by StarChefs.com

Yield: 10-12 appetizers


    Heirloom Tomato-Peach Salsa:
  • 1 peach, skin charred and removed, fine diced
  • 2 heirloom tomatoes, fine diced
  • 1 red onion, fine diced
  • 1 red bell pepper, fine diced
  • 1/2 jalapeño, seeded and diced
  • 2 Tablespoons chopped cilantro
  • Lime juice
  • Salt

    Rock Shrimp:
  • 1 Tablespoon butter
  • 1 Tablespoon olive oil
  • 1 jalapeño, seeded and finely diced
  • 1 clove garlic, minced
  • ¾ pound rock shrimp
  • Salt and pepper to taste

For the Salsa:
Combine all ingredients and let sit for 1 hour.

For the Rock Shrimp:
In a sauté pan, heat butter and olive oil. Add the jalapeño and garlic and cook for 20 seconds. Add the rock shrimp and salt and sauté for about a minute and a half. Adjust seasoning with a little salt and pepper and remove from heat. Place a few rock shrimp in a Chinese soup spoon and top with heirloom tomato-peach salsa.

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   Published: August 2006