WELL-BEING
Bounty
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FLORIDA’S
WHEN IT COMES TO HEALTHY EATING, Florida’s year-round grow season means home chefs have access to amazing raw ingredients. As executive chef of the Florida Department of Agriculture’s Fresh From Florida Program, Justin Timineri crafts flavorful recipes that showcase the state’s locally or regionally grown or harvested crops. The native Floridian understands the importance of making healthy food appealing, especially for children. Here, he shares easy recipes that celebrate Florida’s agricultural treasures and ocean gems. PHOTOGRAPHY COURTESY OF FRESH FROM FLORIDA
Florida Shrimp Boil with Sweet Corn and New Potatoes
CHEF JUSTIN TIMINERI, C.E.C., Certified Executive Chef, Florida Department of Agriculture
Preheat a large pot over medium-high heat. Add oil and turkey sausage and cook until lightly browned, about 2 minutes. Fill pot with water until pot is two-thirds full. Add most of the seafood seasoning, reserving one tbsp. for later. Bring the contents of the pot to a boil. Add the potatoes and cook for 10 minutes. Add corn and cook for 4 minutes. Add shrimp and cook until they are cooked through, about 2 to 3 minutes. Drain all ingredients and place the shrimp boil ingredients on a platter. Lightly season with the remaining seafood boil seasoning mix and salt and pepper to taste. Garnish the shrimp boil platter with the diced tomato and parsley. Serve the shrimp boil with lemon wedges and hot sauce.
ACCESS MORE HEALTHY RECIPES AT FOLLOWFRESHFROMFLORIDA.COM
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INGREDIENTS (Serves 10-12) 1 lb. cooked low-sodium/low-fat turkey sausage (cut into 1-inch pieces) 1/2 cup seafood boil seasoning mix 1 lb. small new potatoes (peeled, if desired) 5 ears Florida sweet corn (husked and cut in half) 1 1/2 lb. large Florida pink shrimp (heads off, peeled, and deveined, if desired) 1 large Florida tomato (finely diced) 1/4 cup fresh parsley (finely chopped) Sea salt and fresh ground pepper to taste
ADVANCES
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5/18/22 10:24 AM
