Sunday, May 15, 2005

Sizzling Shrimp with Corn Relish

Sizzling Shrimp with Corn Relish (Adapted from CL)

1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
1/2 granulated teaspoon sugar
2 tablespoons canola oil
1/2 cup chopped shallots
3 garlic cloves, minced
1 tablespoon minced jalapeño pepper
1 1/2 pounds peeled and deveined medium shrimp
1 1/2 cups corn kernels
1/3 cup chopped fresh cilantro

In a small bowl, stir together lime juice, fish sauce and sugar.

Heat a large wok or skillet over high - swirl oil into the pan and stir in shallots, garlic and jalapeño - cook, stirring, until shallots begin to brown, about 30 seconds. Stir in shrimp - cook, stirring, until shrimp are just about cooked through, about 2 minutes. Add corn and cook, stirring, until heated through, about 1 minute. Stir in juice mixture and remove from the heat. Add cilantro and toss to coat.

Makes about 4 servings.

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  1. Wow, this looks great. I love shrimp and I happen to have a bag of shallots from the farmer's market. It's also the kind of dish, that even though the ingredients are "mixed up," my kids will eat it. (I think the visual appeal has a lot to do with that)

  2. Jennifer - It was a nice and refreshing dish, but was still substantial enough with the rice to be quite filling!