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Sizzling Shrimp with Corn Relish

Posted Oct 07 2008 6:18pm

Adapted from Cooking Light, September 2008. The original recipe called for 1 tablespoon fish sauce, which is high in sodium; if you can handle the extra sodium, feel free to use more.

1 1/2 tablespoons fresh lime juice
1 teaspoon fish sauce
1/2 teaspoon sugar
2 tablespoons canola oil
1/2 cup chopped shallots
1 tablespoon minced garlic
1 tablespoon minced jalapeno pepper (1 small)
1 1/2 lbs. peeled and deveined medium shrimp
1 1/2 cups fresh corn kernels (3 ears)
1/3 cup chopped fresh cilantro

1. Combine first 3 ingredients; set aside.

2. Heat a 14-inch wok over high heat. Add oil to wok, swirling to coat. Add shallots, garlic and jalapeno to wok; stir-fry 30 seconds or just until shallots begin to brown. Add shrimp to wok; stir-fry 3 minutes or until shrimp are done. Add corn; stir-fry 1 minute or just until corn is heated. Stir in juice mixture; sprinkle with cilantro. Makes 4 servings.

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