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Mexican Shrimp Sauté
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Ingredients:
2 teaspoons extra virgin olive oil
1 green bell pepper, cut into thin strips
1 pickled jalapeno, seeded and minced
3 cloves garlic, minced
1 lb (454 g) large shrimp, peeled and deveined
2 teaspoons turmeric
3/4 teaspoon ground coriander
1/2 teaspoon salt
1 package (10 oz / 288 g) frozen corn kernels, thawed
1/4 cup chopped cilantro
1 tablespoon fresh lime juice
Directions:
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Heat oil in large nonstick skillet over medium heat.
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Add bell peppers, jalapeno, and garlic, and cook until bell pepper is tender, about 5 minutes.
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Add shrimp. Sprinkle with turmeric, coriander, and salt, and toss to combine.
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Add corn and cook until shrimp are cooked through and corn is tender, about 3 minutes.
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Stir in cilantro and lime juice.
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Serve immediately.
Makes 4 servings.
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