Monday, May 14, 2012

Three-Chile-Dusted Shrimp with Quick Corn Relish

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This recipe came from the December 2007 issue of Cooking Light Magazine, but I found it at
http://www.myrecipes.com/recipe/three-chile-dusted-shrimp-with-quick-corn-relish-10000001687638/

Ingredients

  • 3 1/2 teaspoons sugar, divided
  • 2 teaspoons chili powder
  • 1 teaspoon ancho chile powder
  • 1/4 teaspoon chipotle chile powder
  • 1/2 teaspoon salt, divided
  • 1 1/2 pounds peeled and deveined large shrimp
  • 5 teaspoons olive oil, divided
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons bottled minced garlic
  • 2 teaspoons bottled minced ginger
  • 1 (10-ounce) package frozen whole-kernel corn
  • 1 1/2 tablespoons cider vinegar
  • 1/2 cup chopped green onions

Preparation

  1. Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 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 remaining 1/4 teaspoon salt and 1/2 cup green onions.
  3. Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.

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