Sautéed Shrimps with Florina Peppers, Spiny Chicory and Wild Asparagus – Kalamata Papadimitriou

Sautéed Shrimps with Florina Peppers, Spiny Chicory and Wild Asparagus

TV Show: -
Recipy: Alexandros Papandreou, Chef
Balsamic Cream Orange and Lemon

Preparation Time: 10 minutes
Cooking Time: 3-4 minutes
Difficulty Level: Very Easy


Serves 2

16 shrimps, cleaned (peeled and deveined)
3 tbsp olive oil
1 Florina pepper, cubed
½ clove garlic, finely chopped
100 gr spiny chicory, cleaned
100 gr wild asparagus
3 tbsp orange & lemon white balsamic Kalamata Papadimitriou
Freshly ground pepper

In a saucepan, bring some salted water to the boil over high heat. Dip the wild asparagus for 1-1½ minutes, remove and immerse into a bowl with very cold water.
Place a non-stick frying pan over medium heat and add the olive oil.
Add some freshly ground pepper, the garlic and Florina pepper and sauté for 1-2 minutes.
Remove the garlic and pepper from the pan, leaving only the infused oil and turn the heat up to high.
Sauté the shrimps for one minute, add the spiny chicory and the wild asparagus and continue to sauté for one more minute, seasoning with salt and freshly ground pepper.
Remove the frying pan from the stove burner, add the Florina pepper, garlic and the orange & lemon white balsamic cream; stir well and serve.

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