Three Chile Dusted Shrimp With Quick Corn Relish |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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A robust medley to get those taste buds working. A twist on a Cooking Light recipe. Ingredients:
2 teaspoons sugar |
2 teaspoons chili powder |
1 teaspoon dried ancho chile powder |
1 teaspoon dried chipotle powder |
salt |
1 1/2 lbs large shrimp, peeled and deveined |
1 1/2 tablespoons olive oil |
1 tablespoon olive oil |
1 1/2 teaspoons sugar |
1/2 cup chopped onion |
1/2 cup chopped red bell pepper |
2 teaspoons minced garlic |
2 teaspoons minced ginger |
1 1/2 teaspoons sugar |
salt |
1 (10 ounce) package frozen whole kernel corn |
1 1/2 tablespoons cider vinegar |
1/2 cup chopped green onion |
1 avocado, chopped |
Directions:
1. Combine 2 teaspoons sugar, chipotle and ancho powders and salt (to taste) in a shallow dish.
2. Add shrimp to spice mixture; toss well to coat; set aside.
3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic and ginger to pan; saute 3 minutes.
4. Add 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in salt and green onions.
5. Wipe pan with a paper towel. Heat 1 1/2 tablespoon oil in pan over medium-high heat. Add shrimp to pan; saute 3 minutes or until done, turning once. Serve shrimp over corn relish and top with avocado, if desired.
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