Friday, August 21, 2009

Cilantro Shrimp and Corn Salsa

It has been awhile since I made dinner and Nick is still raving over this one. I have to agree with him. Delish! I would highly recommend grilling the corn, although you can use canned or frozen is time is a factor.

Grilled Corn and Avocado Salsa

3 medium corn on the cob, grilled, cooled to room temperature
1/2 cup(s) scallion(s), white and green parts, chopped
1 medium jalapeno pepper(s), cored, seeded and minced
1/4 tsp crushed red pepper flakes, optional
1 small garlic clove(s), minced
1/4 tsp ground cumin
1/4 tsp table salt
1/8 tsp black pepper
1 medium avocado, ripe, peeled, pitted and cut into 1/2-inch cubes
2 Tbsp fresh lime juice, from 1 medium lime
2 Tbsp cilantro, fresh, minced

Break each ear of corn in half; place flat end on cutting board and using a sharp paring knife, slice kernels off cob. Place kernels in a medium bowl; add scallion, jalapeno, red pepper flakes, garlic, cumin, salt and pepper. Cover and refrigerate if not using right away.
Just before serving, stir in avocado, lime juice and cilantro. Yields about 1/4 cup per serving.

Shrimp with Chile-Cilantro Rub


1 bunch cilantro, chopped coarsely
1 habanero chile, chopped
4 shallots, chopped
2 lemons, zested
2 limes, zested and juiced to 1/4 cup (
juice more limes if necessary)
1 cup coconut milk

1/4 cup soy
1/4 vegetable oil
16 jumbo shrimp
, cleaned, deveined
8 skewers
1/4 bunch cilantro leaves, as garnish


Puree all marinade ingredients in a blender. Reserve 2 tablespoons of marinade.
Skewer shrimp and place in marinade and refrigerate.
After shrimp has marinated 2 to 3 hours, grill for about 3 to 4 minutes on each side, making sure they are fully cooked.
Serve with a drizzle of the reserved marinade and cilantro, as garnish.

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