Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, blackened corn and shrimp salad. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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Blackened Corn and Shrimp Salad is one of the most popular of recent trending foods in the world. It’s simple, it is fast, it tastes yummy. It’s appreciated by millions daily. Blackened Corn and Shrimp Salad is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to prepare a few components. You can cook blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Blackened Corn and Shrimp Salad:
- Prepare 2 ears sweet corn, cut off the cob
- Get 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Prepare 2 T vegetable oil
- Prepare 2 large slicing tomatoes, cut into bite-sized pieces
- Prepare 2 shallots, diced
- Prepare 1 jalapeño pepper, diced
- Prepare 1/4 c fresh basil leaves, diced
- Get 1/4 c mayonnaise, more to taste
- Take 6 oz Cojita cheese, crumbled, more for garnish
- Prepare Juice from 1 lime
- Take 1 T chili powder or to taste
- Make ready 1/2 T smoked paprika or to taste
- Make ready 3 green onions, diced
- Get to taste Salt
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. 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.
Steps 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.
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. 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.
So that is going to wrap this up with this special food blackened corn and shrimp salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
