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Peppered Shrimp with Balsamic Strawberries

Peppered Shrimp with Balsamic Strawberries

Created by Chef Michael H. Flores

Serves four to six


  • 1 cup Long grain Texas rice
  • 1 pound Texas shrimp, peeled and deveined
  • 1/4 cup Extra virgin olive oil
  • 1 tsp Freshly ground black pepper
  • 1 tsp Kosher salt
  • 1/4 cup Balsamic vinegar
  • 1 pound Texas strawberries, hulled and cut in half
  • Fresh tarragon for garnish


Cook the rice according to the directions on the package.

In the meantime, place the shrimp, extra virgin oil, pepper and salt in a bowl and toss until the shrimp is coated well; set aside.

Heat a large sauté pan over high heat. Pour in the balsamic vinegar and cook for 2 minutes. Add the strawberries, coat with the vinegar and continue cooking for another minute. Add the shrimp and stir well to combine. Cook for about 2 minutes.

Serve the shrimp and strawberries atop the rice and garnished with chopped tarragon.

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