Will Run for Food

The CSA season may be over, but we still have PLENTY of leftover corn and peppers - poblanos, jalapeños, anything green.  I was looking for a recipe that might combine those ingredients, but would also have some protein.  I played around and came up with this easy stir fry.

Zesty Corn and Shrimp Stirfry

Serves 4

Ingredients:

• 2 Poblano Peppers
• 1/4 cup Cointreau
• 2/3 pounds deveined Shrimp
• 1 tablespoon Butter
• 1/2 Red Onion, diced
• 1 Red Bell Pepper, diced
• Kernels of 4 Ears of Corn
• Salt, to taste
• Pepper, to taste
• Cayenne, to taste
• Garlic Powder, to taste
• 1 Jalapeño, minced
• 2 Scallions, thinly sliced
• 1 Tomato, diced
• 1 Lime, cut in half

On a gas stove, over an open flame, roast the poblano peppers until charred.  Cool and peel the skins.  Dice.

Meanwhile, marinate the shrimp in the cointreau.  In a large heavy saucepan, heat the olive oil over medium high heat.  Cook the shrimp until pink, about 1.5 minutes on each side.  Set aside.

In a large, heavy saucepan over medium-high heat melt the butter.  Add the red onions and cook for about 3 minutes until beginning to soften.  

Add the peppers and cook for 2-3 more minutes until the onions begin to brown and the peppers begin to soften.  Add salt, pepper, a pinch of cayenne, garlic powder, and the minced jalapeño.

Add the corn kernels and poblano strips, season again, and continue to cook, stirring occasionally, until the corn is cooked and tender, about 5 minutes.

Stir in the scallions and allow to heat through.

Add the tomato and stir to heat.

Taste for seasoning and give the corn a good squeeze of lime.  Add the shrimp and avocado.

Enjoy!!