SHRIMP & CORN SALSA

SHRIMP & CORN SALSA image

Provided by Tere Gill

Categories Salsas

Time 35m

Number Of Ingredients 14

1 Tbsp oil (canola, veg etc...)
1 1/2 c fresh corn kernels (about 5 - 6 ears)
1 c chopped sweet onion
1/2 c chopped red, yellow or orange bell pepper
1 jalapeno pepper, finely minced
3/4 tsp garlic, finely minced
1/4 c lime juice
1 c peeled chopped tomato (about 2 medium large)
1 tsp louisiana brand seafood seasoning (or your fave seafood seasoning blend)
1/2 tsp ground cumin
1/2 tsp freshly ground black pepper
1/2 tsp salt
1 c tiny cooked & peeled salad shrimp, thawed & drained
1/2 to 1 Tbsp fresh minced parsley, cilantro or basil (or a combo)

Steps:

1. Gather and prep ingredients.
2. Pour 1 tablespoon oil into a large skillet; place over medium/medium-high heat.
3. Add corn, onions, bell pepper and jalapeno; stir and cook for about 5 minutes, until veggies have softened.
4. Add garlic; stir and cook for 30 seconds, then add lime juice, tomatoes, cumin, black pepper and salt; stir and cook until heated through.
5. Remove from heat; add shrimp: stir until evenly distributed throughout.
6. Stir in, or sprinkle on, parsley, basil or cilantro.
7. Serve while warm, or chill if desired. Cover and store in refrigerator for up to 1 week.