Three-Chile-Dusted Shrimp with Quick Corn Relish

2014-04-20T00:00:00Z 2014-04-24T18:00:11Z Three-Chile-Dusted Shrimp with Quick Corn Relish
April 20, 2014 12:00 am

Three-Chile-Dusted Shrimp with Quick Corn Relish

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.


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