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Shrimp Succotash

Ingredients

  • 1.5 Pounds large shrimp (peeled and deveined)
  • 3 fresh corn on the cob (cooked and remove from the cobs) or canned sweet corns
  • 1 can black beans (15oz)
  • 1 Small sweet onion (or shallot; diced)
  • ½ Cup grape tomatoes (halved)
  • 1 bell pepper (use any color)
  • 1 jalapeno pepper (remove seeds if you desire and diced)
  • ¼-1/2 cup water
  • 3 Tablespoon butter (or oil)
  • 1 Tablespoon basil (chopped)
  • Salt and pepper to taste
  • 1 small lemon juice (optional)
  • Shrimp rub
  • 1 Tablespoon chili powder (adjust to your preference)
  • ½ teaspoon dried oregano and coriander (each)
  • ¼-1/2 teaspoon cumin
  • Salt and pepper to taste

Instructions

  1. Clean the shrimp; remove the peel and devein, rinse and pat dry then season with mixture under shrimp rub (chili powder, oregano, coriander, cumin, salt, and pepper) and set aside.
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  2. In a large wok or skillet, heat oil over medium heat, add bell pepper, jalapeno, onion, corn, and cook for about 5 minutes stirring as you cook until vegetables are getting soft but not completely soft.

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  3. Add the garlic and stir cook for an additional 30 seconds to one minute.
  4. If you are using a large wok move the corn mixture to one side or transfer to a plate if that’s much convenient. Add the seasoned shrimp and cook on both sides until pink about 2-3 minutes, don’t worry if it is not fully cooked you’re still going to cook further.
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  5. Add the lemon juice, basil, and water (start with a quarter cup then add more if you need to) and cook for one minute to allow the mixture to warm thoroughly. Check the seasoning and readjust accordingly.

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  6. You don't want to overcook the shrimp so take the pot off immediately the shrimps are fully cooked.

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  7. Serve and enjoy it.

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