I told my husband I was going to add some spice to our marriage and he was so excited. Since he loves food almost as much as he loves me I don’t think he was too disappointed when I pointed out I was talking about spicy corn and shrimp. And, because I am trying to use up all the fresh frozen corn in my freezer and shrimp were on sale at the market this week. Ta da! This is what we got. Actually, I got so busy cooking this past Sunday I realized that I forgot to eat half of my dinner. At 9:30 I was laying in bed wondering why I was so hungry when it dawned on me that the other half of my dinner was still in the toaster oven. Such is life.
- 1/2 cup cider vinegar
- 1/2 cup vegetable oil
- 1/2 cup hot sauce
- 1 tbsp. whole seed dijon mustard
- 1 garlic clove sliced
- 1/2 cup red onion
- salt and pepper
- 1 tbsp paprika
- 1 tbsp chili powder
- 1 lb cooked shrimp (can use uncooked, I just took the easy way out)
- 1 chopped jalapeño (optional)
- 1 quart bag of corn
- 1 orange pepper, chopped
- 1 red pepper, chopped
- 1 tsp chopped garlic
- 1 can of black beans, drained & rinsed.
- 1 lime
- fresh cilantro
- salt and pepper to taste
- In a gallon sized Ziploc bag add all marinating ingredients, seal the bag and mix very well.
- Add shrimp and mix to coat all shrimp.
- Refrigerate for at least one hour.
- In a large frying pan add corn, chopped peppers, black beans and garlic.
- Add a touch of olive oil and sauté until veggies are cooked but still crisp.
- Add shrimp and marinade and cook until shrimp are warmed.
- Serve with chopped cilantro and lime wedges.
- This can be eaten hot or cold.
This is also great to fill tacos. If you find it becomes too watery simply stir well and drain. I let this sit overnight and then stirred it well and drained it for a cold side salad with my lunch the next day.
Serves about 10 people.
Prep time is 30 minutes.
Cooking time is about 10 minutes.
*** This was VERY spicy. Adjust according to taste.***