Thursday, June 4, 2009
spicy, caramelized shrimp atop a sweet corn relish
in my quest to eat better for summer, healthier and with "purpose" (like, planning a meal or two in advance in my spare time), i browsed a bit online for new recipes. my go-to for quick, easy meals is cooking light. i used to get the magazine and loved paging through it every month, flagging a recipe on every few pages. it's not that they have the most flavorful, best recipes out there, but they do a pretty good job of providing healthy alternatives and recipes that don't require too many ingredients. that's nice when i don't feel like spending an arm and a leg on a wide variety of groceries but i want more than cereal or pasta for dinner.
this simple recipe for three-chile shrimp and corn relish was just the ticket. we already had a large bag of frozen, raw shrimp, which is pretty much a staple in our house, as well as most of the pantry ingredients. the only thing i switched was the chipotle chile powder...for $8 a jar, i'll stick with my other two chile powders, thankyouverymuch. i subbed cumin in because i love it and i had it on hand.
three-chile shrimp and corn relish (cooking light)
3 1/2 tsp sugar, divided
2 tsp chili powder
1 tsp ancho chile powder
1/4 tsp chipotle chile powder (here i used 1 tsp cumin)
1/2 tsp salt, divided
1 1/2 lbs peeled and deveined shrimp
5 tsp olive oil, divided
1/2 c chopped onion
1/2 c chopped red bell pepper
2 tsp minced garlic
2 tsp minced ginger
1 (10-ounce) package frozen corn
1 1/2 tbsp cider vinegar
1/2 c chopped green onions
1. combine 2 tsp sugar, spices, and 1/4 tsp salt and add shrimp to spice mixture; toss to coat
2. heat 1 tbsp oil in a large nonstick skillet over medium-high heat
3. add onion, bell pepper, garlic, and ginger to pan and sauté 3 minutes
4. add remaining 1 1/2 tsp sugar and corn to pan and cook 3 minutes, stirring occasionally
5. stir in vinegar and cook 30 seconds
6. transfer corn mixture to a bowl, stir in remaining 1/4 tsp salt and green onions
7. wipe pan with a paper towel and heat remaining 2 tsp oil in pan over medium-high heat
8. add shrimp to pan and sauté 3 minutes or until done, turning once
9. serve over corn relish
2 tsp chili powder
1 tsp ancho chile powder
1/4 tsp chipotle chile powder (here i used 1 tsp cumin)
1/2 tsp salt, divided
1 1/2 lbs peeled and deveined shrimp
5 tsp olive oil, divided
1/2 c chopped onion
1/2 c chopped red bell pepper
2 tsp minced garlic
2 tsp minced ginger
1 (10-ounce) package frozen corn
1 1/2 tbsp cider vinegar
1/2 c chopped green onions
1. combine 2 tsp sugar, spices, and 1/4 tsp salt and add shrimp to spice mixture; toss to coat
2. heat 1 tbsp oil in a large nonstick skillet over medium-high heat
3. add onion, bell pepper, garlic, and ginger to pan and sauté 3 minutes
4. add remaining 1 1/2 tsp sugar and corn to pan and cook 3 minutes, stirring occasionally
5. stir in vinegar and cook 30 seconds
6. transfer corn mixture to a bowl, stir in remaining 1/4 tsp salt and green onions
7. wipe pan with a paper towel and heat remaining 2 tsp oil in pan over medium-high heat
8. add shrimp to pan and sauté 3 minutes or until done, turning once
9. serve over corn relish
sizzling shrimps
such a nice change from always having a starchy side (and yes, i know what corn is) paired with protein...this was light and fresh. the shrimp was just spicy enough and had caramelized from the sugar. this may be because i used cumin in placed of the third chile powder, but either way it was just right. the corn relish was sweet and tangy, perfect for summer. i imagine the shrimp would be great on skewers over the grill and the relish can be served warm, room temperature, or even cold. delicious!
yum-ski!
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5 comments:
Oooh yum! I've got most of these ingredients on hand right now! Gorgeous photos too!
This looks delicious and colorful! I love a good spicy shrimp recipe.
I love the colors of the corn and garnish together, beautiful photos!
More, please.
Looks so good I think I'm going to make this tonight for din din...you should stop by for some :)
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