Hey everyone, it is Louise, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, blackened corn and shrimp salad. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.
Blackened Corn and Shrimp Salad is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s quick, it tastes delicious. They’re nice and they look wonderful. Blackened Corn and Shrimp Salad is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few components. You can have blackened corn and shrimp salad using 14 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Blackened Corn and Shrimp Salad:
- Get 2 ears sweet corn, cut off the cob
- Get 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
- Prepare 1 jalapeño pepper, diced
- Prepare 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
- Take 3 green onions, diced
- Prepare to taste Salt
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.
So that’s going to wrap it up with this special food blackened corn and shrimp salad recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
