Recipe: Mexican Corn and Shrimp Skillet Dinner (using lime and zucchini)
Main Dishes - Fish, Shellfish
MEXICAN CORN AND SHRIMP SKILLET DINNER3 tablespoons butter
1 teaspoon minced garlic
1 tablespoon fresh lime juice
2 teaspoons chili powder
1/2 teaspoon dried oregano leaves, crushed
3/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ears fresh corn, husked and halved
1 pound large shrimp, peeled and deveined
2 medium (6 ounces each) zucchini thinly sliced (about 2 3/4 cups)
1/2 cup water
1/4 cup chopped fresh cilantro
Lime wedges (optional, for serving)
In large skillet, melt butter over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes.
Stir in lime juice, chili powder, oregano, salt and pepper; cook and stir for 30 seconds. Add corn, shrimp and zucchini, stirring to coat with spice mixture. Add 1/2 cup water. Cook, covered, over low heat until corn and shrimp are cooked, about 6 minutes. Sprinkle with cilantro.
Serve with lime wedges, if desired.
Makes 4 servings
Source: Southern Supersweet Corn Council
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