My kids just went back to school this week. The weather is all over the place. Yesterday it was 90 degrees with a heat advisory and this weekend is suppose to be in the low 70's. Local corn is fading from our markets just like summer. So here is my goodbye to fresh corn dish.
Mexican Shrimp: Avocado & Corn
by Diane Balch
preparation time: 20 minutes serves 4 - 6
1 tablespoon of extra-virgin olive oil (EVOO)
1 onion chopped
16 ounces of fresh or frozen shrimp peeled and chopped
16 ounces of fresh or frozen corn (off the cob)
15 ounce can of black beans drained and rinsed
1/2 cup of salsa (I used hot)
2 tablespoons of lime juice
3 ripe avocados chopped salted and mixed with lime juice
salt and pepper to taste
1/4 cup of fresh cilantro chopped
1 tablespoon of lime zest if you are using fresh lime juice
grated cheddar cheese
1) Heat EVOO on medium high heat in a large skillet. Saute onions until the wilt and get a little brown.
2) Add shrimp and cook until opaque. Do not over cook.
3) Add corn, beans, and salsa. Heat through.
4) Before serving add lime juice, and cilantro. Check salt and pepper.
5) Garnish with avocados, cheese and a dash of paprika.
Remember to visit and follow my co-host Adelina at Home Maid Simple she has different features and a wealth of information about family and home care.
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