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

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!



Erin said...

Oooh yum! I've got most of these ingredients on hand right now! Gorgeous photos too!

Ellie said...

This looks delicious and colorful! I love a good spicy shrimp recipe.

Thomas said...

I love the colors of the corn and garnish together, beautiful photos!

Nathanial said...

More, please.

Casandra said...

Looks so good I think I'm going to make this tonight for din should stop by for some :)