PAN SEARED SHRIMP WITH SPICY CORN RELISH!

Updated: Jul 21

Thoroughly drying the shrimp by salting them and blotting with paper towels gives you a nice dry surface that browns far more efficiently. Using a heavy pan over extremely high heat guarantees a thick crust without overcooking the center.


For Shrimp


Ingredients:


1/2-1 pound large shrimp, deveined, cleaned, tails off

Salt and pepper

1 tbsp Canola oil (use any neutral oil with high smoke point)

Place shrimp on a layer of paper towels and season with salt on all sides. Top with more towels and thoroughly pat dry. Let rest in the refrigerator for 15 minutes. Remove and pat dry again. Season lightly with more salt and some pepper. Heat vegetable oil in a large stainless steel or cast iron skillet over high heat until lightly smoking. Add shrimp leaving space between each one to prevent excess steaming.

Cook shrimp without moving them until well browned on the first side, about 60-90 seconds.. Carefully flip and cook until the second side is lightly cooked, about 10-30 seconds longer. Transfer to a paper towel–lined plate to drain. Serve immediately.


Corn Relish


Ingredients:


½ cup Frozen corn

½ cup diced roasted jalapeño, seeds and skin removed

⅓ diced Spanish onion

½ cup roughly chopped tomato

Salt and pepper

1 tsp chopped garlic

1 tbsp Canola oil (use any neutral oil with high smoke point)

½ teaspoon acv

½ teaspoon red wine vinegar

Sprinkle of dried oregano

EVOO to taste

Fresh or dry parsley

1/4 cup chopped Kalamata olives


Recipe:


Heat a Non Stick pan with 1 tbsp canola oil and toast your frozen corn for 4-5 min on medium high heat, stirring occasionally. Last min add in minced garlic. Turn off the stove and let cool. In a separate bowl, mix in diced Spanish onion, roasted jalapeño, tomato herbs and vinegar mix, and the room temperature roasted corn. Season and plate with your shrimp on top and serve.