Seared Shrimp
with Toasted Corn Relish
The
Wine Experience Wine Recommendation: Australian or American Riesling
Serves
4
Seared shrimp finished with a squeeze of fresh lime is a perfect
contrast with toasted corn relish and arugula. This dish can easily
become a main course salad by using more shrimp or substituting
chicken, pork, or even flank steak. Double the amount of greens
and add a piece of crusty bread and you will have a fabulous supper
that can be ready in about 30 minutes!
Ingredients:
1/2 tsp of chili powder
1/2 tsp of cumin
1/2 tsp of garlic powder
Salt & fresh ground pepper
1 lb shrimp, peeled, tail on
Olive oil
6 ounces arugula* (one bag or two bunches)
1 lime, one part cut in half, and one part cut into quarters
2 tbs chopped cilantro
1 13 1/2 oz can of corn, drained
1/4 red bell pepper, chopped
1/4 green bell pepper, chopped
2 tbs red onion, chopped
For the corn
relish:
1. Heat 1
tbs of olive oil in a large skillet. Add the corn and cook until
the corn becomes browned. You will have to stir every so often
to prevent the corn from sticking. If it starts to stick add a
little more oil. When toasted, transfer to a mixing bowl.
2. Add the
chopped peppers, red onion, cilantro, and the juice from 1/2 of
the lime. Season with salt and pepper and set aside until needed.
For the shrimp:
1. Combine
the first four ingredients into a small bowl. Drizzle the shrimp
enough olive oil to coat. Toss the shrimp with the mixture and
set aside until ready to cook.
2.
In a large skillet, heat 2 tbs of olive oil. Make sure it's enough
oil to lightly coat the bottom of the pan. If it's not enough
add more. When the oil just begins to smoke add the shrimp and
cook for 3 to 4 minutes until just cooked. They should be opaque
all the way through but not hard and tough. You may need to cook
the shrimp in two or three batches in order not to overload the
pan.
3. When the shrimp are cooked, transfer to a container and set
aside until ready to top the salad.
4. Toss the
arugula in a small amount of olive oil, just enough to coat. Divide
between four plates.
To serve:
Place the shrimp on top of the arugula and top with the corn relish.
Garnish with chopped cilantro and a wedge of lime if desired.
*
If you can't find arugula, substitute mixed salad greens.
