Hey everyone, it is me again, Dan, welcome to our recipe site. Today, I will show you a way to make a special dish, blackened corn and shrimp salad. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
I love making salads for dinner in the summer. They are quick and easy and use up lots of summer produce. I loaded this salad up with tons of Mexican flavor: grilled corn, black beans, salsa and a couple squeezes of fresh lime juice.
Blackened Corn and Shrimp Salad is one of the most well liked of recent trending foods in the world. It is simple, it’s fast, it tastes delicious. It is appreciated by millions every day. Blackened Corn and Shrimp Salad is something that I’ve loved my entire life. They are fine and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Blackened Corn and Shrimp Salad:
- Make ready 2 ears sweet corn, cut off the cob
- Prepare 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Make ready 2 T vegetable oil
- Make ready 2 large slicing tomatoes, cut into bite-sized pieces
- Prepare 2 shallots, diced
- Take 1 jalapeño pepper, diced
- Make ready 1/4 c fresh basil leaves, diced
- Get 1/4 c mayonnaise, more to taste
- Get 6 oz Cojita cheese, crumbled, more for garnish
- Take Juice from 1 lime
- Prepare 1 T chili powder or to taste
- Make ready 1/2 T smoked paprika or to taste
- Make ready 3 green onions, diced
- Make ready to taste Salt
Meanwhile, put the ancho chilli in a small bowl and pour over enough just-boiled water to cover. Discard the stalk and seeds, and blitz or grind the flesh with a little of the soaking water and some salt using a mini food processor or pestle and mortar, until a smooth paste. Caesar salad for me is a comfort food, only because it reminds me of my grandma. We would go to her house and have a spread of appetizers and always, always, always a Caesar salad.
Instructions to make Blackened Corn and Shrimp Salad:
- In a large iron skillet, heat vegetable oil over high heat until shimmering.
- Add corn. Let sit without stirring for two minutes, until corn begins to char. Stir once and let sit for another two minutes.
- Add shrimp. Continue to cook, stirring once every two minutes, until shrimp is cooked through, corn has blackened bits and is beginning to pop in the pan. You want a dry pan for the corn to blacken properly– if the shrimp or corn release too much water during cooking, you can drain it off with a strainer and return the corn and shrimp to the skillet to continue charring. I find this is usually only a problem with frozen shrimp.
- Put corn and shrimp in a large heatproof bowl, scraping the skillet as you go so you don't lose any of those delicious blackened bits. Add in the tomatoes, shallots, jalapeño, basil, mayonnaise, Cojita cheese, lime juice, chili powder and paprika. Taste and add salt, additional lime juice, chili powder, mayo or paprika as needed.
- Serve with a slotted spoon into four bowls or plates. Top with green onions, additional Cojita cheese and, if desired, a sprinkle of chili powder or paprika.
Adding the blackened shrimp just makes it extra yummy and delicious 🙂 This blackened shrimp salad bowl is big and bold in flavor and makes for a low-calorie meal packed with shrimp, brown rice, corn, crisp bell pepper, black beans, and avocado. Easy to create with ingredients you probably already have in your kitchen/pantry. If you prefer to serve burrito-style, just heat up some flour tortillas and wrap it all up. Let cool, and then cut the kernels off the cob. Add shrimp and cook until opaque and charred.
So that’s going to wrap this up for this exceptional food blackened corn and shrimp salad recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
