Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.
"If more of us valued food and cheer and song above hoarded gold, it would be a merrier world."
-J.R.R. Tolkien, Author
The refrigerator light goes on...
This salad is great for a summer evening meal or a weekend picnic. It takes only about 20 minutes to make and is spicy and fresh tasting. There's less spice in this so if you like your salad spicier, add some cayenne pepper.
Corn and Poblano Salad with Shrimp
Servings: 2 | Serving size: about 2 1/2 cups salad
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.
This recipe makes great leftovers. Cooking time does not include chilling time.
| 4 tsp | olive oil |
| 2 | ears corn (kernels cut from cob) |
| 8 ounces | shrimp (peeled and deveined) |
| 1 | lime (juiced) |
| 2 Tbsp | water |
| 1 small | poblano pepper (seeded and diced) |
| 1/4 large | red bell pepper (diced) |
| 1 small | shallot (minced) |
| 1 | rib celery (diced) |
| 1 tsp | dried oregano |
| 1/2 tsp | paprika |
| 1/2 tsp | chili powder |
| 1/4 tsp | salt |
| fresh ground black pepper (to taste) |
Place 1 teaspoon of olive oil in a large skillet over medium high heat. When the oil is hot, add the corn. Cook, tossing frequently, for about 10 minutes until the corn is lightly browned. Remove the corn to a bowl.
Add a teaspoon of olive oil to the pan and then the shrimp. Cook for about 5 minutes, tossing frequently, until they are pink. Add half of the lime juice and the water.
Deglaze the pan (gently scrape the browned bits from the bottom of the pan), cooking until only a little of the liquid remains. Add the shrimp to the bowl with the corn.
Add the poblano, red pepper, shallot, celery, oregano, paprika, chili powder and salt to the bowl. Fold the ingredients together.
Add the remaining 2 teaspoons of olive oil and the remaining lime juice. Toss well and then chill for at least an hour before serving.
Nutrition Facts
Serving size: about 2 1/2 cups salad
Servings: 2
Amount Per Serving
| Calories 284 | Calories from Fat 101 |
| % Daily Value |
| Total Fat 12g | 8% |
| Saturated Fat 2g | 8% |
| Monounsaturated Fat 7g | |
| Trans Fat 0g | |
| Cholesterol 21mg | 7% |
| Sodium 364mg | 15% |
| Total Carbohydrates 43g | 14% |
| Dietary Fiber 7g | 27% |
| Sugars 9g | |
| Protein 10g |
| Vitamin A 48% | Vitamin C 185% |
| Calcium 5% | Iron 13% |
| Vitamin K 21 mcg | Potassium 817 mg |
| Magnesium 85 mg | |