Three Chile Dusted Shrimp With Quick Corn Relish Recipes

THREE CHILE DUSTED SHRIMP WITH QUICK CORN RELISH

Steps:

• Combine 2 teaspoons sugar, chipotle and ancho powders and salt (to taste) in a shallow dish.
• Add shrimp to spice mixture; toss well to coat; set aside.
• Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, garlic and ginger to pan; saute 3 minutes.
• Add 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 salt and green onions.
• Wipe pan with a paper towel. Heat 1 1/2 tablespoon oil in pan over medium-high heat. Add shrimp to pan; saute 3 minutes or until done, turning once. Serve shrimp over corn relish and top with avocado, if desired.

SKILLET SHRIMP AND CORN WITH LIME DRESSING

Steps:

• Pat the shrimp dry, then toss with the coriander and a sprinkle of salt and pepper. Let sit while you prepare the dressing.
• Make the dressing: In a medium bowl, combine the lime juice, lime zest, mint, honey, garlic, chile, 1 teaspoon kosher salt and 1/4 cup olive oil. Whisk until well combined and emulsified.
• Heat a large nonstick skillet over medium-high. Add 2 tablespoons olive oil, then add the shrimp in an even layer. Cook the shrimp until pink and just cooked through, about 2 to 3 minutes per side. Remove the shrimp to a plate.
• Reduce the heat to medium and add the corn to the pan. Season with salt and pepper, and cook the corn without stirring until it begins to brown on one side, about 2 minutes. Give the corn a stir and cook for another minute.
• Add the shrimp back to the pan, along with 2 tablespoons of the dressing, and stir to coat everything in the dressing and to rewarm the shrimp.
• Transfer to a serving platter, drizzle with more dressing, and garnish with more mint. Serve with lime wedges.