Three-Chile-Dusted Shrimp with Quick Corn Relish |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Toss fresh shrimp in a mixture of three types of chile powder, saute the shrimp, and serve over a veggie medley of corn, bell pepper, and onion for an easy weeknight dinner. 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:
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 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.
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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