Shrimp & Veggie Saute w/Goldenberry Sauce

This delicious meal comes together quickly. You can make the Goldenberry Sauce a day ahead.
Cuisine Colombian
Author Cathy Arkle


Goldenberry Sauce

  • 4 ounces Goldenberries husked and rinsed
  • 1 small jalapeño stemmed & seeded
  • 1 large garlic clove peeled
  • 6 sprigs of fresh cilantro thick bottom stems cut off, roughly chopped
  • 1 slice of onion ¼" thick
  • Salt & pepper

Shrimp & Veggies

  • 1 tablespoon olive oil
  • 1 zucchini sliced
  • 6 mushrooms sliced
  • 10 large raw shrimp peeled and deveined
  • 1 clove garlic minced


Goldenberry Sauce

  1. Roast the Goldenberries, jalapeño, onion and garlic on a rimmed baking sheet 4 inches below a broiler, until blotchy black and softening, about 5 minutes. Flip them over and roast the other side. Cool, and then transfer everything to a blender. Add the cilantro and 2 tablespoons of water (or chicken stock), and then blend to a coarse puree. Set aside.

Shrimp & Veggies

  1. In a large skillet, heat ½ tablespoon of the oil over high heat; sauté zucchini and mushrooms until tender-crisp, about 5-10 minutes. Transfer to bowl.
  2. In skillet, heat remaining oil over high heat; cook shrimp and garlic, stirring, for 3 minutes or until shrimp is opaque.
  3. Add zucchini mixture into skillet. Add a little Goldenberry sauce; stir to mix. Season with salt and pepper to taste.

To Assemble:

  1. 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.

Recipe Notes

Serves 2