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Savoring Summer

A salad featuring corn fresh off the cob and Gulf shrimp make a satisfying summer dish.

Eugenia Uhl Photograph

RECIPE

Chipotle Shrimp with Mango and Summer Corn Salad

Shrimp Marinade:
1 tablespoon pecan oil
(or olive oil)
1 teaspoon kosher salt
1/2 teaspoon chipotle chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 lime, zest and juice
2 pounds jumbo shrimp,
peeled and deveined
Peel and devein the shrimp
(if not already done). Combine all the marinade ingredients, mix well then add shrimp. Stir to evenly coat shrimp with marinade. Set in refrigerator to marinate while prepping the mango and corn salad
(about 30 minutes).


Summer Corn and Mango Salad:
4 ears of fresh corn, kernels removed from cob
1 cup cherry or grape tomatoes, halved lengthwise
1 cup chopped mango
(about 1 large mango)
1 cup diced red onion
(about 1 small red onion)
1/2 cup finely chopped
cilantro leaves
1/2 cup crumbled queso fresco
Juice of 2 limes
3 tablespoons pecan oil
(or olive oil)
2 teaspoons chopped jalapeño, stems and seeds removed
1 teaspoon kosher salt
1/2 teaspoon chipotle
pepper powder
Add all ingredients to a large mixing bowl. Stir well to combine. Set in the refrigerator to chill a little while cooking
the shrimp.


Chipotle Shrimp:
1 tablespoon pecan oil
(or olive oil)
1/2 cup thinly sliced green onion bottoms (the white part)
2 teaspoons chopped canned chipotle in adobo (remove
seeds and stem)
2 pounds of marinated shrimp, drained of excess marinade
Remove shrimp from marinade and be sure to drain off excess marinade from the shrimp. Too much liquid will make it difficult for the shrimp to cook properly. In a large skillet over a medium high flame, add the pecan oil and heat for about a minute. Add the sliced green onion bottoms and chipotle. Cook about 2 minutes until both are softened. Add the shrimp in a single layer and cook about 30-45 seconds on the first side. Carefully flip and finish cooking another 30-45 seconds on the second side. Shrimp cook very quickly so take care to not over-cook. Serve shrimp on a bed on Mango and Summer Corn Salad.

Serves 4


Original recipe by Addie K. Martin
Martin was born and raised in South Lafourche Parish and currently resides in Faubourg St. John. Her blog, Culicurious.com, connects culture and cuisine through original recipes and personal experiences.

 

 

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