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Gemme · 11-20-2012, 03:26 PM

Yield: 4 servings (serving size: 4 1/2 ounces shrimp and about 3/4 cup corn mixture).

Calories: 342
Calories from fat: 25%
Fat: 9.6g
Saturated fat: 1.5g
Monounsaturated fat: 4.8g
Polyunsaturated fat: 2.2g
Protein: 37.9g
Carbohydrate: 28g
Fiber: 3.7g
Cholesterol: 259mg
Iron: 5.3mg
Sodium: 569mg
Calcium: 114mg

Ingredients

2 teaspoons chili powder
1 teaspoon ancho chile powder
1/4 teaspoon chipotle chile powder
1/2 teaspoon salt, divided
1 1/2 pounds peeled and deveined large shrimp
5 teaspoons olive oil, divided
1/2 cup chopped onion
1/2 cup chopped red bell pepper
2 teaspoons bottled minced garlic
2 teaspoons bottled minced ginger
1 (10-ounce) package frozen whole-kernel corn
1 1/2 tablespoons cider vinegar
1/2 cup chopped green onions

Preparation

Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 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 remaining 1/4 teaspoon salt and 1/2 cup green onions.

Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.

11-20-2012, 03:26 PM	#4384
Gemme Practically Lives Here How Do You Identify?: Queer Stone Femme Girl of the Unicorn Variety Preferred Pronoun?: She, as in 'She's a GEM' Join Date: Nov 2009 Location: The roads are narrow here Posts: 36,631 My Photo Gallery Thanks: 182,498 Thanked 107,995 Times in 25,667 Posts Rep Power: 21474887	3 Chili Dusted Shrimp with Quick Corn Relish Yield: 4 servings (serving size: 4 1/2 ounces shrimp and about 3/4 cup corn mixture). Calories: 342 Calories from fat: 25% Fat: 9.6g Saturated fat: 1.5g Monounsaturated fat: 4.8g Polyunsaturated fat: 2.2g Protein: 37.9g Carbohydrate: 28g Fiber: 3.7g Cholesterol: 259mg Iron: 5.3mg Sodium: 569mg Calcium: 114mg Ingredients 2 teaspoons chili powder 1 teaspoon ancho chile powder 1/4 teaspoon chipotle chile powder 1/2 teaspoon salt, divided 1 1/2 pounds peeled and deveined large shrimp 5 teaspoons olive oil, divided 1/2 cup chopped onion 1/2 cup chopped red bell pepper 2 teaspoons bottled minced garlic 2 teaspoons bottled minced ginger 1 (10-ounce) package frozen whole-kernel corn 1 1/2 tablespoons cider vinegar 1/2 cup chopped green onions Preparation Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 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 remaining 1/4 teaspoon salt and 1/2 cup green onions. Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture. __________________ Gemme's Journal I'm misunderestimated.