Shrimp Sauté with Star Fruit Salsa

Shrimp Sauté with Star Fruit Salsa
Michael Madsen
Great House Villa Madeleine- St. Croix, USVI
Series- Caribbean #121

Description:
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.

Serves 4

• 4 tablespoons clarified butter
• 16 large (16-20 count) shrimp
• 1 pineapple, skinned, cored, and cut in chunks
• 2 star fruit, sliced
• 2 kiwi, skinned and sliced
• 1 mango, skinned, pitted, and diced
• 2 papaya, skinned, seeded, and diced
• 1 red bell pepper, minced
• 1/2 jalapeño seeded, deribbed, and minced
• 1 cup dry white wine
• salt and freshly ground black pepper
• 12 chives

Heat half of the butter in a large sauté pan 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 plate and crisscross the chives on the top.