shrimp.

By the way, did I mention that dolly is a terrific singer.  She is small in stature, but has a huge voice and a big personality.  Let me say there is rarely a dull moment when she is around.  Lately she has been more distant because she is working in the studio a lot and our schedules haven't lined up.  But no worries, getting back in the swing of school takes a little time.  

Back to last night...I made a very simple and quick meal for bo and me.  I went to the store about 11pm and started cooking around 11:30pm.  I know if it not good to eat so close to bedtime, but I had been doing homework, like a good studious student, and lost track of time.  Anyways, basically the meal is shrimp with a spice rub over a corn and black bean mixture. For the sake of remembering, I have shortened the name to St2’s Southwest Shrimp.  Check it out below:

Photo by St2

St2’s Southwest Shrimp

Ingredients

1.5 lbs of frozen shrimp, peeled and deveined

olive oil

2 cans of whole kernel corn, drained

1 can of black beans, drained

¾ cup of salsa

1 tbsp of chili powder

½ tsp of ground cumin

½ tsp of garlic salt

2 tbsps fresh lime juice

Instructions

1.    *Unthaw shrimp

2.    Heat a large pan over medium-high heat.

3.    Combine chili powder, cumin, and garlic salt in a large bowl.  Add shrimp and toss to coat. 

4.    Coat the pan with some olive oil before adding the shrimp.  When the shrimp are about halfway cooked, add 1 tbsp of lime juice.  Sauté until done.  Remove shrimp from the pan.    

5.    Add corn to the pan for about 1 min before stirring in salsa, cilantro, beans, and the remaining lime juice.  Cook until heated through.

6.    Serve shrimp over the corn and beans. 

NOTE:  (1) *Never defrost shrimp with hot water.  It will make the shrimp tough.  Place the shrimp in a strainer in the sink and run cold water over them for about 8 mins, flipping occasionally.  Trust me on this one, bo didn’t know till last night when I caught him right before he tried defrosting them under boiling water. 

(2) Pita bread is a nice compliment to this meal, so cut a round pita into slices, lightly coat with olive oil, and broil until desired crispiness. 

(3) I used Pace Chunky Salsa – Medium, but please use any kind of salsa you like.

Enjoy!