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Sally's Recipe Of The Week: Corn, Bacon and Shrimp Salad


Corn, Bacon and Shrimp Salad

Serves 4 to 6Ā 

Here is what you need:Ā 

4 slices bacon, choppedĀ 

1*jalapeƱo, seeded and chopped

1 red chili pepper, seeded and choppedĀ 

3 cups fresh corn kernelsĀ cut from the cobĀ 

Ā½ pound medium shrimp, peeled, deveined and cut into bite-size piecesĀ (thawed if frozen)Ā 

2Ā TBSĀ cream cheese, plain yougertĀ or mayonnaiseĀ 

1 toĀ 2Ā TBSĀ fresh lime juice, plus lime wedges for servingĀ 

1 tspĀ smoked paprikaĀ 

a few grinds of freshĀ groundĀ pepperĀ 

Ā¼ cup freshĀ choppedĀ cilantro, reserve a little for serving

As for salt, taste the dish. I think the bacon provides plenty of sodium but it's up to youĀ 

*You can easily swap out the jalapeno and red chili for 1/2 small poblano or 1/3 bell pepper or red bell pepper if you don't like heat.Ā Ā 

Here is what you need to do:

Heat up a large skillet and cook the bacon until it is crispy.Ā Using a slotted spoon or spatula remove the bacon from teh skillet, leaving the bacon grease.Ā Ā 

Turn down the heat a little and cook the shrimp in the bacon fat.Ā It only takes about a minute or two, then remove shrimp and set with the bacon. Don't overcook because you are going to put the shrimp back in the skillet to finish off.Ā Ā 

Add theĀ peppersĀ to the skilletĀ and cookĀ for a couple of minutes, until they soften a bit then add in the corn and cook for another minute.

Add the cream cheese and mix until itā€™s melted.Ā Ā 

TurnĀ the heat down and add the shrimp and bacon back into the pan along lime juice, smoked paprika, ground black pepper, most of the cilantro. Toss until combined.Ā You can place in individual dishes or a serving dish and top with remaining cilantro.Ā 

Letā€™s Eat!!Ā 


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