| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
New, Text, Import |
4 |
Servings |
INGREDIENTS
| 2 |
|
Ears fresh corn; husked |
| 1 |
|
Tomato; cored, seeded, Chopped |
| 1 |
c |
Drained canned black beans |
| 1/2 |
sm |
Red onion; chopped |
| 1/2 |
bn |
Fresh cilantro; leaves chopped |
| 1/2 |
|
Fresh lime; juiced |
| 2 |
|
Jalapeno chilies; seeded, minced |
| 1/2 |
ts |
Ground toasted cumin seeds |
| 1/4 |
c |
Dry white wine |
| 2 |
tb |
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>
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