We're going on a family trip to Florida in about three weeks and I can already taste the fresh seafood. From salmon to scallops, I love it all, but I think shrimp might be my absolute favorite. Shrimp is just so versatile! Not to mention, it pairs SO well with berries. I mean, this charred padron pepper and strawberry relish... I ate this entire plate in one sitting. It's seriously that good! The shrimp soaked up all of the fresh flavors in the relish and created a perfect sweet, yet spicy combo. You have to try it!
*If you can't find padron peppers, I suggest using wax peppers instead!
Let me know what you think in the comment section below!
10 Shrimp, peeled and deveined
10 padron peppers (deseeded if sensitive to spice)
1 T honey
¾ tsp kosher salt
2 T extra virgin olive oil
5 strawberries, stems removed
Cracked pepper to taste
Preheat cast iron pan (or regular saute pan if don’t have) on stovetop over high heat. Once the pan is hot, put the padron peppers in the dry pan and allow to char evenly on both sides.
Remove padron peppers from the pan and roughly chop (leaving out stems), place in a small mixing bowl. Add 1 T extra virgin olive oil, 1 T honey, and ¼ tsp kosher salt to the bowl and mix thoroughly.
Dice the strawberries as small as possible and set aside.
Toss all of the shrimp in 1 T extra virgin olive oil and ½ tsp kosher salt.
Preheat the saute pan again over high heat and once hot, place the shrimp in the pan, evenly spaced. Sear the shrimp on each side for 1 minute.
Remove the shrimp from the pan and immediately toss them in the padron and honey mixture.
Plate as desired (over rice would be nice!), and spoon any leftover padron and honey mixture over top. Sprinkle diced strawberries over top and serve!