Hey everyone, it’s me again, Dan, welcome to my recipe site. Today, we’re going to make a special dish, blackened corn and shrimp salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
Blackened Corn and Shrimp Salad is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Blackened Corn and Shrimp Salad is something which I have loved my entire life.
To get started with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare 2 ears sweet corn, cut off the cob
- Get 20-25 medium sized fresh or thawed shrimp, deveined and peeled
- Get 2 T vegetable oil
- Get 2 large slicing tomatoes, cut into bite-sized pieces
- Take 2 shallots, diced
- Prepare 1 jalapeño pepper, diced
- Make ready 1/4 c fresh basil leaves, diced
- Prepare 1/4 c mayonnaise, more to taste
- Make ready 6 oz Cojita cheese, crumbled, more for garnish
- Prepare Juice from 1 lime
- Get 1 T chili powder or to taste
- Make ready 1/2 T smoked paprika or to taste
- Get 3 green onions, diced
- Make ready 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 exceptional food blackened corn and shrimp salad recipe. Thank you very much for your time. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
