This is a simple way to prepare fresh shrimp. I found a wonderful seafood market here in Oceanside California, Lighthouse Oyster Bar and Grill that receives fresh fish daily. In addition to a full service restaurant. These wild Mexican shrimp inspired this meal and it’s so healthy and fresh. Great meals always begin with quality ingredients.
- 1 pound shrimp, peeled and deveined
- 1 medium onion, finely diced
- 1 poblano pepper, small dice
- 1 tablespoon minced garlic
- 2 cups frozen corn
- 1 15 can black beans, drained and rinsed
- 1 cup cherry tomatoes halveD
- Kosher salt and pepper
- 2 teaspoons cumin
- 1/2 teaspoon smoked paprika
- 1 tablespoon unsalted butter
- 2 tablespoons olive oil
- 1 bunch roughly chopped cilantro
- lime juice from 1-2 freshly squeezed limes
- Green olives (optional garnish)
- Brown rice for serving
Heat a large heavy bottom skillet with 1 tablespoon of olive oil on medium heat. Add onion and poblano peppers. Season with salt and pepper and 1 teaspoon of cumin. Sauté for several minutes until soft and fragrant. Add garlic, corn and black beans and sauté another few minutes until corn is tender and just turning golden. Transfer to a bowl and place another tablespoon of olive oil in pan and heat to medium high. Pat down shrimp until dry. Season with salt pepper and remaining cumin. Sauté shrimp for about 3 minutes a side (this will depend a bit on the size of shrimp). When turned on second side, add chopped tomatoes to the pan along with smoked paprika. Squeeze half of lime juice on shrimp and remainder on black bean mixture.
Serve shrimp atop black bean relish and prepared rice. Garnish with plenty of fresh chopped cilantro and lime. Enjoy!