It might seem a little strange with sugar in the spice rub here, but it caramelizes during cooking and turns the shrimp a nice golden-brown color.
This is a recipe adapted from Cooking Light. The shrimp has a mild spicy taste and the vegetable mix has a sort of sweet-sour flavor to even the spicy shrimp. The original recipe had 2 additional chile powders: ancho and chipotle. Bill is not crazy about so much of it, so I just used the traditional chili powder. A can of Del Monte Fiesta Corn with red and green peppers would be great; omit the pimentos.
We were pleasantly surprised with this dish; it’s really delicious ~ I will be making it again soon!
Chile-Dusted Shrimp with Quick Corn Relish
1 tablespoon chili powder
1 teaspoon sugar
¼ teaspoon salt
1 teaspoon seasoned pepper
2 tablespoons olive oil, divided
½ cup onion, chopped
½ cup green bell pepper, chopped
2 tablespoons pimentos
2 teaspoons minced garlic
1 teaspoon roasted ground ginger
1 (15-ounce) can whole-kernel corn
1½ tablespoons cider vinegar
1½ pounds peeled and deveined shrimp
Combine chili powder, sugar, salt and seasoned pepper in a shallow dish.
Add shrimp to spice mixture and stir well to coat.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add onion, bell pepper, garlic and ginger to pan.
Sauté for 3 minutes.
Add corn and pimentos to pan and cook for 2 minutes.
Stir in vinegar; cook 30 seconds.
Transfer corn mixture to a bowl.
Heat remaining 1 tablespoon oil in skillet over medium-high heat.
Add shrimp to pan.
Sauté 3 minutes or until done, turning once.
Serve over corn mixture.
It’s really scrumptious and quick too!
Be sure to visit my friend, Linda’s blog, My Kind of Cooking. She's hosting a giveaway now for one of her cookbooks and cute kitchen towels!