This is a wonderfully light summer meal that has the feel of gourmet without the fuss.
Shrimp Tacos with Spicy Corn on the Cob
1 1/2 cups seeded, chopped tomato
1 cups seeded, chopped cucumber
1/3 cup thinly sliced scallions
1/4 cup chopped cilantro
3 tbsp fresh lime juice
1/4 tsp salt
8 oz green beans, trimmed
1 tsp fajita seasoning, divided
1 lb medium to large shrimp, peeled & deveined
1 tbsp olive oil
8 6-inch corn tortillas
4 corn on the cob in the husk
few spritzes of fat-free butter spray
few dashes ancho chile pepper
1. Combine salsa ingredients & set aside.
2. Heat oil in a large skillet on medium-high. Toss rinsed green beans with 1/2 tsp of the fajita seasoning in a bowl and add to the skillet. Cook, stirring occasionally, for five minutes.
3. Meanwhile, toss the shrimp with the remaining 1/2 tsp seasoning and put the corn on the cob in the microwave with the husks still. Cook them on high for eight minutes.
4. Add to the shrimp to the skillet after the green beans have cooked for 5 minutes and cook another five minutes or until the shrimp are no longer opaque.
5. Shuck the corn, leaving the husk on the end to use as a handle. Spray with butter & sprinkle with a light dusting of ancho chile pepper (adjust to suit your heat preference).
6. Heat the tortillas: Wrap the stack in a fairly damp paper towel and microwave on high for 80 seconds (a good rule of thumb when heating tortillas in the microwave is 10 seconds per tortilla).
7. Assemble the tacos: Divide shrimp-and-bean-mixture between warm tortillas and serve with salsa & an ear of corn on the side.
For those of you without a kitchen scale, this is what 8 ounces of green beans (and me with a hormonal lip zit) looks like.
I hate cucumbers so I didn’t expect to like this salsa, but it blew me away! I couldn’t believe something so simple could be so good. I plan to use it in many a dish to come!
Recipe source: Adapted from Ladies’ Home Journal May 09