Barbara Brynelson invented this recipe after coming home from the Rockville farmers market with tomatoes, corn, onions and chili peppers. She also had a bottle of chipotle powder she had been wanting to use. A winner was born.
Because she's usually pressed for time, Brynelson says, she uses frozen (uncooked) shrimp that has been peeled and deveined; if you prefer, you can buy 24 ounces of shell-on shrimp to peel and clean yourself. She also doesn't peel or seed the tomatoes but wouldn't object if you choose to.
If you like your food spicy, go with the jalapeno pepper; if not, you can use a poblano instead. And if you don't like cilantro, she gives you the option of not adding it.
This can be eaten on its own, served over rice or pasta, or wrapped in a soft tortilla.
- 4 tablespoons (1/2 stick) unsalted butter
- 1/2 medium sweet onion, sliced lengthwise into strips (not rings; 1/2 cup)
- Kernels from 1 or 2 ears of fresh corn (1 cup)
- 1/2 jalapeno or poblano pepper, stemmed, seeded and chopped (see headnote)
- 3 large Roma tomatoes, chopped (peeled and seeded if desired)
- Finely grated zest and freshly squeezed juice from 1 lime (1 teaspoon zest and 2 teaspoons juice)
- 2 large cloves garlic, minced or crushed
- 1 1/2 cups peeled and deveined raw shrimp (12 ounces, 31 to 40 count), fresh or frozen, defrosted if frozen
- 1/8 to 1/4 teaspoon chipotle powder, preferably Penzeys brand
- 1/4 cup chopped cilantro leaves (optional)
Melt 2 tablespoons of the butter in a large saute pan or skillet over medium-high heat. Add the onion and cook for 2 to 3 minutes, then add the corn, jalapeno or poblano pepper, the tomatoes and lime juice. Once the mixture starts to bubble, reduce the heat to medium and cook for 4 or 5 minutes, until the tomato has softened. Transfer the mixture to a bowl.
Melt the remaining 2 tablespoons of butter in the same saute pan or skillet over medium-high heat. Add the garlic and cook, stirring, for 30 seconds, then add the shrimp, lime zest and chipotle powder (to taste). Cook for 3 minutes, stirring frequently, until the shrimp are just turning pink and opaque. Return the tomato-corn mixture to the pan or skillet and cook for a few minutes, until the shrimp are cooked through.
Stir in the cilantro, if using, and serve.
From Top Tomato 2012 winner Brynelson, of Rockville.
Tested by Katie Aberbach and Jim Webster.
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