QUESO FRESCO, SHRIMP & CORN

By jarren

Ingredients

• 4 corn on the cob, shucked
• 2 tbsp fine cornmeal
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 20 large tail-on shrimp, shelled, rinsed and drained
• 7 oz Queso Fresco cheese
• 3 tbsp butter, divided
• 1 zucchini, cut into rounds
• 2 tbsp lime juice
• 2 tbsp cilantro, chopped

Preparation

Step 1

Cook corn. Drain and slice kernels off cobs; set aside.

Preheat oven to 350F.

In a bowl, mix cornmeal with spices. Roll the shrimp in the mixture, coating well.

Cut cheese horizontally in half and then each half into 4 squares. In a large non-stick skillet, brown cheese on each side for 2-3 minutes over medium-high heat; transfer to an oven-safe dish and reserve in the oven to keep warm.

Return skillet to stove, melt 2 tbsp butter and cook shrimp for 3-4 minutes. Transfer to dish in the oven.

In the same skillet melt remaining butter and cook zucchini. Add corn and cook for 2 minutes. Mix in lime juice and cilantro. Transfer to a serving dish and top with reserved cheese and shrimp. Serve immediately.