Name: Three-Chile-Dusted Shrimp With Quick Corn Relish
Yield: 4 servings
Ingredients: 3 1/2 teaspoons sugar, divided; 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

Servings: 4 persons

3 1/2 teaspoons sugar, divided
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

1
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.
2
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; saute 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.
3
Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; saute 3 minutes or until done, turning once. Serve with corn mixture.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Three-Chile-Dusted Shrimp With Quick Corn Relish

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