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Tex-Mex Shrimp Salad

4 to 6 servings

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Ingredients:
  • 12 ounces Contessa large Uncooked Shrimp, thawed

  • 2 teaspoons olive oil

  • 8 ounces frozen corn, thawed

  • 2 1/2 tablespoons fresh ginger, minced

  • 2 cloves garlic, minced

  • 1 shallot, minced

  • 8 ounces black beans, rinsed and drained

  • 1 teaspoon unsalted butter

  • 1 teaspoon sugar

  • 1 cup scallions, chopped

  • Salt and pepper, to taste

  • 16 ounces packaged salad mix

  • 1/4 cup fresh cilantro, chopped

  • 2 tomatoes, cut into wedges

Steps:
  • Heat oil in a large skillet over medium-high heat. Add corn, ginger, garlic and shallots.

  • Sautee for 2 minutes.

  • Add shrimp, beans, butter and sugar. Sautee for 2 1/2 to 3 1/2 minutes until shrimp turn orange outside and opaque white inside.

  • Mix in scallions, salt and pepper.

  • Place salad mix on plates and top with shrimp mixture. Garnish with cilantro and tomatoes.