Shrimp & Veggie Saute w/Goldenberry Sauce

May 13, 2016 by Cathy Arkle 31 Comments

While I was vacationing in Cartagena, Colombia I had a unique dish that has haunted my taste buds ever since. I scoured the Internet in hopes of finding Chef Jorge Escandon’s creation he calls “Tostones de La Madre Teresa” served at La Cevicheria.

I don’t have a proper translation or understanding of why the dish was named that, but I would like to think that perhaps its heavenly goodness inspires thoughts of Mother Teresa.

Whatever the hidden message in the name of this unique dish, I am so excited because I’ve recently discovered one of the key ingredients is available in the U.S. so wanted to share it with you!

Introducing Goldenberries:

I first tasted these sweet and tangy bite-sized fruits when I purchased them along the roadsides in Colombia. I had no idea what they were, but once I unwrapped one of these golden globes of goodness, I knew I had to figure out how to smuggle them back to the states. Thank heavens they are now legally available here.

Goldenberries (Physalis peruviana) have various aliases such as Cape Gooseberries, Ground Cherries, Inca Berries, Pichuberries, Peruvian Cherries and Husk Cherries. They are native to South America, and they’re closely related to the tomatillo – which makes sense, since they look like it, in a smaller version.

Goldenberries are traditionally used in desserts, jams, sauces, purees, meat glazes, or garnishes for plates and beverages. I love them any way I have them, but my favorite way to enjoy them will always be eating them raw. Their burst of juicy flavor reminds me of a cross between a cherry and a lemon, touched with a little South American sunshine.

Goldenberries can be substituted for tomatillas in most savory recipes. If you want to put them in a sweet spotlight, substitute goldenberries for sweet cherries.

I swapped Goldenberries for cherries in this Cherry Poppy Seed Cake that I saw on David Lebovitz’s blog.

I also made muffins from the same recipe. Delicious.

Look for Goldenberries in your local store, farmer’s market or order them online at Melissa’s Produce. If you have a green thumb you can buy seeds at Rare Seeds and grow your own.

Today’s Recipe:

What makes this dish so special is the Goldenberry sauce. You can also use this sauce over white fish.

Start with roasting the Goldenberries, jalapeño, onion and garlic on a rimmed baking sheet 4 inches below a broiler, until blotchy black, about 5 minutes. Flip them over and roast the other side.

Cool, then transfer everything to a blender. Add the cilantro and 2 tablespoons of water (or chicken stock), then blend to a coarse puree. Set aside.

Chop vegetables. In a large skillet, heat 1/2 tablespoon of the oil over high heat; sauté zucchini and mushrooms until tender-crisp, about 5-10 minutes. Transfer to bowl.

In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3-5 minutes or until shrimp is opaque.

Add a couple of tablespoons of the Goldenberry sauce and mix with shrimp and veggies. Spread the remainder of the Goldenberry sauce on two serving plates.

Top with shrimp and veggie mixture. Sprinkle with fresh herbs and decorate the side with plantain chips.