Sunday, October 11, 2015

Grilled Shrimp with Cilantro-Green Chile Rice and Tomato, Corn & Black Bean Salsa

I was leafing through a ginormous binder of recipe clippings (newspaper, online stuff, etc.) I had collected over the past 15+ years and came across a 1997 recipe by Mary Sue Milliken and Susan Feniger for Grilled Shrimp with Roasted Corn and Black Bean Salsa, that I had printed out from Food Network's website. Since I had a couple pounds of shrimp on hand (defrosted from the freezer), I decided to adapt that recipe by pan frying instead of grilling the shrimp, tweaking the seasonings, using frozen corn instead of grilled corn for the salsa, and adding a side of fragrant cilantro-green chile rice.

2 lbs. shelled and deveined medium shrimp
1/4 cup dry white wine
2 tbsp. olive oil
1/2 tsp. ground cumin
2 jalapeños, seeded and finely chopped

1. Rinse and blot shrimp dry with paper towels. Place in bowl and combine with remaining ingredients: white wine, olive oil, cumin and jalapeños. Cover and refrigerate 1-2 hours.

2. In the meantime, prepare the salsa and cilantro green chile rice.

TO PAN FRY: Heat a large skillet with 1-2 tbsp. olive oil. Drain the marinade from the shrimp. When the oil is very hot, add the shrimp and saute until just cooked through. Season with salt and pepper, to taste.

TO GRILL: Alternatively, you can grill instead of pan frying the shrimp. Thread the shrimp onto pre-soaked bamboo skewers and season with salt and pepper. Grill about 2 minutes per side until the shrimp are just cooked through.

Serve the shrimp with the salsa and cilantro-green chile rice.

Marinate the shrimp in white wine, olive oil, ground cumin and diced jalapeños.

Pan-fry the shrimp until just cooked through.

Tomato, Corn and Black Bean Salsa:
1 large ripe tomato, cut into small dice
1 lb. frozen corn (or 2 cups fresh grilled corn)
1 15-oz. can black beans, drained
1/2 small red onion, finely diced
1 cup chopped fresh cilantro leaves
Juice of 1 lime
2 jalapeños, seeded and minced
1/2 tsp. ground cumin
1 tsp. kosher salt

1. Combine all ingredients in a bowl. Cover & refrigerate until ready to use.

Minced red onion, jalapeños, cilantro, and the juice of 1 lime. 

Combine all the salsa ingredients together in a bowl. Cover and refrigerate until ready to use.

Cilantro-Green Chile Rice:
3 cups raw rice (I use short grained), cooked in a rice cooker
2 jalapeños, seeded and chopped
1 small red or yellow onion, chopped
4 scallions, chopped (green parts only)
1 bunch cilantro, chopped
Juice of 1 lime
1 tbsp. olive oil
1 1/2 tsp. kosher salt

1. Cook the rice in a rice cooker, according to manufacturer's directions (I use the ratio of 3 cups raw rice to 5 cups water).

2. In the meantime, place the remaining ingredients in a small blender or food processor. Pulse until the mixture is well-blended but not too smooth. 

3. When the rice is cooked, open rice cooker and let cool slightly, for about 5 minutes. Stir in the mixture from the blender and gently stir to combine. Cover and set aside.

Place all the ingredients except for the rice in a blender and blend until well-combined but still slightly chunky.

Stir the green mixture into the hot steamed rice. 

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