| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Import, New, Text |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ears fresh corn, husked |
| 1 |
|
Tomato, cored seeded |
|
|
Chopped |
| 1 |
c |
Drained canned black beans |
| 1/2 |
|
Red onion, chopped |
| 1/2 |
|
Fresh cilantro, leaves |
|
|
chopped |
| 1/2 |
|
Fresh lime, juiced |
| 2 |
|
Jalapeno chilies, seeded |
|
|
minced |
| 1/2 |
t |
Ground toasted cumin seeds |
| 1/4 |
c |
Dry white wine |
| 2 |
T |
Olive oil |
| 1 1/2 |
lb |
Large uncooked shrimp |
|
|
peeled deveined |
|
|
Bamboo skewers, soaked in |
|
|
water 30 minutes |
INSTRUCTIONS
Prepare barbecue (medium high heat). Grill corn until just tender and
brown in spots, turning frequently, about 10 minutes. Cut corn from
cob. Transfer corn kernels to medium bowl. Add tomato, black beans,
onion, cilantro, lime, 1 jalapeno and 1/4 teaspoon ground cumin and
stir to blend. Season to taste with salt and pepper. Cover and
refrigerate 1 hour to allow flavors to blend. Combine wine, olive oil,
remaining jalapeno and 1/4 teaspoon ground cumin in large bowl. Add
shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring
occasionally. Remove shrimp from marinade; discard marinade. Thread
shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until
just cooked through, about 2 minutes per side. Spoon salsa onto
platter. Top with shrimp skewers. Yield: 4 servings Copyright, 1996,
TV FOOD NETWORK, G.P., All Rights Reserved 11/6/96 show Recipe By :
TOO HOT TAMALES SHOW #6305 Posted to MC-Recipe Digest V1 #281 Date:
Wed, 06 Nov 1996 14:17:09 -0600 From: Pat Asher <asher@mcs.com>
A Message from our Provider:
“Jesus: so far ahead of his time that we’re still no closer to catching up”