1/2 cup mild onion, chopped or thinly sliced (lengthwise, not rings)
1 cup fresh corn, cut off the cobs
1/2 jalopeno (hot) or poblano (mild) chile, seeded and chopped
2 plum/roma tomatoes, chopped (peeled and seeded if you prefer)
1/2 teaspoon lime zest plus 2 teaspoons juice
two dashes (1/16 to 1/8 teaspoon) Penzys chipotle chili powder (it's hot)
1/4 cup fresh chopped cilantro
2 cloves garlic, crushed
2 tablespoons butter
12 ounces frozen shrimp, 40 count work well
1 cup rice cooked for 20 minutes with 2 cups of water plus 1/2 teaspoon salt in covered sauce pan
Instructions
Thaw shrimp in cool water, peel, drain well.
Cook rice while preparing dish.
Melt 2 tablespoons of butter in a saute pan or frying pan. Saute onion for 3 minutes, then add chiles, tomatoes, corn, and lime juice. Simmer for 5 more minutes and then set aside in a bowl.
Melt two more tablespoons butter in the same pan over medium heat. Add garlic and saute for 1 minute, then add shrimp and saute for 3 minutes. Add lime zest and chipotle powder to taste. Add tomato-corn salsa and cilantro and simmer for a few minutes, taking care not to overcook the shrimp.
Adjust seasoning with salt and pepper to taste, adding more chipotle if needed.
Serve over cooked rice.
Serving
Suggestions
Serve with big salad and white wine for a great summer meal.
Originally Submitted
8/22/2010
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You can add this Top Tomato Winner Shrimp with Chipotle Corn Salsa recipe to your own private DesktopCookbook.