| Shrimp w/Peppers & Corn 1 1/2 pounds of fresh or frozen peeled, deveined medium or jumbo shrimp
1 cup of water
1 teaspoon of instant chicken bouillon granules
2 cups of fresh corn or frozen corn, thawed
1 large red or green sweet pepper, chopped (1 cup)
2 to 4 cloves garlic, minced
1 tablespoon of cooking oil
1/4 cup of dry white wine
2 tablespoons of lemon juice
1 jalapeno pepper, seeded and finely chopped
1 teaspoon of cornstarch
1/2 teaspoon of dried oregano, crushed
1/4 teaspoon of salt
1/8 to 1/4 teaspoon of ground red pepper
1/8 teaspoon of ground cumin
Jalapeno peppers, optional
Thaw shrimp, if frozen. Rinse shrimp, pat dry with paper towels. Set aside.
In a large skillet combine water and chicken bouillon granules. Bring to boiling. Add shrimp. Return to boiling, reduce heat. Cover and simmer for 1 to 3 minutes or till shrimp turn pink. Drain shrimp in a colander, set aside.
In the same skillet cook corn, sweet pepper, and garlic in hot oil about 3 minutes or till corn is tender, stirring often. Set aside.
In a small bowl stir together white wine, lemon juice, finely chopped jalapeno pepper, cornstarch, oregano, salt, ground red pepper, and cumin. Stir wine mixture into the vegetable mixture in skillet. Cook and stir till thickened and bubbly.
Return shrimp to skillet. Cook about 2 minutes more or till mixture is heated through, stirring gently. If desired, garnish with whole jalapeno peppers. Makes 4 to 6 servings |
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