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Receta Roasted Corn Ensalada With Shrimp
by Rene Astudillo

Roasted Corn Ensalada With Shrimp

Here's a recipe that combines the best of salsa and ceviche. It's a refreshing salad that's perfect for the spring season. The salad ingredients include roasted corn, cucumber, tomatoes, onions, cilantro and green chile (optional). It is then topped with shrimp that's quickly blanched in boiling water. The dressing is as simple as mixing white vinegar and brown sugar. Welcome the colors of spring with this simple to prepare recipe.

Calificación: 5/5
Avg. 5/5 1 voto
  Estados Unidos American
  Raciónes: 4

Ingredientes

  • 1/2 cup cucumber, peeled and sliced into tiny cubes
  • 1/2 cup tomatoes, seeded and sliced into tiny cubes
  • 1/2 cup white onions sliced into tiny cubes
  • 1/3 cub fresh cilantro, chopped
  • One 15-oz can of sweet corn, drained
  • 1/2 green chile, seeded and thinly sliced
  • 1 cup shrimp, shelled and blanched in boiling water (head and tails off)
  • 1/2 cup white vinegar
  • 1 tbsp brown sugar

Direcciones

  1. In a medium pan or wok, roast the sweet corn. Remove from heat and set aside.
  2. In a large bowl, combine cucumber, tomatoes, onions, cilantro and green chile.
  3. Add the roasted corn. Mix well.
  4. Pour vinegar into a small bowl, adding in and dissolving the brown sugar.
  5. Pour the vinegar dressing over the corn mixture and toss.
  6. Top the salad with shrimp and garnish with fresh cilantro.