Chipolte Shrimp with Tomato Corn Salsa

By barbgreenfield

Love this!!!

Ingredients

• 4 tablespoons (1/2 stick) unsalted butter
• 1/2 medium sweet onion, sliced lengthwise into strips (not rings; 1/2 cup)
• Kernels from 1 or 2 ears of fresh corn (1 cup)
• 1/2 jalapeno or poblano pepper, stemmed, seeded and chopped (see headnote)
• 3 large Roma tomatoes, chopped (peeled and seeded if desired)
• Finely grated zest and freshly squeezed juice from 1 lime (1 teaspoon zest and 2 teaspoons juice)
• 2 large cloves garlic, minced or crushed
• 1 1/2 cups peeled and deveined raw shrimp (12 ounces, 31 to 40 count), fresh or frozen, defrosted if frozen
• 1/8 to 1/4 teaspoon chipotle powder, preferably Penzeys brand
• 1/4 cup chopped cilantro leaves (optional)

Preparation

Step 1

Melt 2 tablespoons of the butter in a large saute pan or skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, then add the corn, jalapeno or poblano pepper, the tomatoes and lime juice. Once the mixture starts to bubble, reduce the heat to medium and cook for 4 or 5 minutes, until the tomato has softened. Transfer the mixture to a bowl.

Melt the remaining 2 tablespoons of butter in the same saute pan or skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds, then add the shrimp, lime zest and chipotle powder (to taste). Cook for 3 minutes, stirring frequently, until the shrimp are just turning pink and opaque. Return the tomato-corn mixture to the pan or skillet and cook for a few minutes, until the shrimp are cooked through.

Stir in the cilantro, if using, and serve.