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Three-Chile-Dusted Shrimp with Quick Corn Relish
Yield: 4 servings
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 onion
- 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
Directions:
-
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.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
- Add 1/2 cup onion, 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.
- 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.