Grilled shrimp with roasted corn and black bean salsa
Shrimp Corn Salsa Beans
Last updated 6/12/2012 12:59:57 AM. Recipe ID 22956. Report a problem with this recipe.
Title: Grilled shrimp with roasted corn and black bean salsa
Yield: 4 Servings
2 Ears fresh corn, husked
1 Tomato, cored, seeded,
1 c Drained canned black beans
1/2 sm Red onion, chopped
1/2 bn Fresh cilantro, leaves
1/2 Fresh lime, juiced
2 Jalapeno chilies, seeded,
1/2 ts Ground toasted cumin seeds
1/4 c Dry white wine
2 tb Olive oil
1 1/2 lb Large uncooked shrimp,
Bamboo skewers, soaked in
Water 30 minutes
Prepare barbecue (medium high heat). Grill corn until just tender and
brown in spots, turning frequently, about 10 minutes. Cut corn from
cob. Transfer corn kernels to medium bowl. Add tomato, black beans,
onion, cilantro, lime, 1 jalapeno and 1/4 teaspoon ground cumin and
stir to blend. Season to taste with salt and pepper. Cover and
refrigerate 1 hour to allow flavors to blend.
Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground
cumin in large bowl. Add shrimp and toss to coat. Cover and
refrigerate 1 to 2 hours, stirring occasionally.
Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo
skewers. Sprinkle with salt and pepper. Grill until just cooked
through, about 2 minutes per side.
Spoon salsa onto platter. Top with shrimp skewers.
Yield: 4 servings
Didn't find the recipe you were looking for? Search for more here!