Tex-Mex Shrimp Salad
4 to 6 servings
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.
Posted on 09/29/2015 at 01:15 AM
