Three-Chile-Dusted Shrimp with Quick Corn Relish

Yield: 4 servings (serving size: 4 1/2 ounces shrimp and about 3/4 cup corn mixture)

Ingredients

• 3 1/2  teaspoons  sugar, divided
• 2  teaspoons  chili powder
• 1  teaspoon  ancho chile powder
• 1/4  teaspoon  chipotle chile powder
• 1/2  teaspoon  salt, divided
• 1 1/2  pounds  peeled and deveined large shrimp
• 5  teaspoons  olive oil, divided
• 1/2  cup  chopped onion
• 1/2  cup  chopped red bell pepper
• 2  teaspoons  bottled minced garlic
• 2  teaspoons  bottled minced ginger
• 1  (10-ounce) package frozen whole-kernel corn
• 1 1/2  tablespoons  cider vinegar
• 1/2  cup  chopped green onions

Preparation

Combine 2 teaspoons sugar, chili powder, chile powders, and 1/4 teaspoon salt in a shallow dish. Add shrimp to spice mixture; toss well to coat.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 1/2 cup onion, bell pepper, garlic, and ginger to pan; sauté 3 minutes. Add remaining 1 1/2 teaspoons sugar and corn to pan; cook 3 minutes, stirring occasionally. Stir in vinegar; cook 30 seconds. Transfer corn mixture to a bowl; stir in remaining 1/4 teaspoon salt and 1/2 cup green onions.

Wipe pan with a paper towel. Heat remaining 2 teaspoons oil in pan over medium-high heat. Add shrimp to pan; sauté 3 minutes or until done, turning once. Serve with corn mixture.

Nutritional Information

Calories:

342 (25% from fat)

Fat:

9.6g (sat 1.5g,mono 4.8g,poly 2.2g)

Protein:

37.9g

Carbohydrate:

28g

Fiber:

3.7g

Cholesterol:

259mg

Iron:

5.3mg

Sodium:

569mg

Calcium:

114mg