|My Florida sourced banana stalk and Key West|
shrimp dish, Fla.
3 foreign-grown shallots, chopped
1 tablespoon safflower oil
½ teaspoon foreign grown turmeric
1 Pero Family Farms-grown red pepper, cut into strips
½ teaspoon dried English mustard powder
1 cup of chopped and steamed heart of banana stalk
1 stalk Californian grown broccoli, cut into florets
1 pound of raw Key West shrimp, with or without shell
Juice of 2 limes
1 wooden spoon or spatula
Next add the mushrooms and cook until tender, stirring constantly, anywhere from 4-5 minutes depending on your stove. Then add the cup of steamed banana stalk, broccoli, and red pepper. Cook between 1 and 3 minutes until the broccoli is bright green and the pepper is limp.
Then add the shrimp and cook until they become completely opaque. Just before serving, squeeze the juice of half a lime on each plate or put two wedges on the side of each plate.