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| Corny Shrimp |
| "This has become one of my signature dishes, which I created for Michael Jackson. It's an unusual and sensuous finger food....just don't get carried away and eat the corn husk." |
Ingredients:
4 ears corn with husks
2 tablespoons COLAVITA Extra Virgin Olive Oil
3 cloves garlic, minced
1 fresh jalapeno chili; minced
1/2 large white onion, chopped
1/2 red or yellow bell peppers, chopped
1 teaspoon Johnny Ciao's Soulful Seafood (or 1/2 teaspoon cumin and 1/2 teaspoon turmeric)
1 pound shelled and deveined large shrimp, cut into quarters
4 cilantro sprigs, finely chopped
Johnny's Guac and Roll
2 avocados, peeled and pitted
1 tablespoon COLAVITA Extra Virgin Olive Oil
2 whole green onions, chopped
1 tablespoon fresh lemon juice
1/2 teaspoon oregano
Dash of cumin
Salt, to taste
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Preparation:
Peel back corn husks from fresh corn and cut off near bottom of cob. Cut off corn kernels with a large knife to measure 1 cup. Set corn and husk aside. Heat olive oil in a medium skillet over medium heat. Add garlic, chili, onion and bell pepper; saute 3 minutes or until onion is softened. Add seasoning and corn; stir to combine. Reduce heat to low. Cook 1 minute, then add shrimp and cilantro. Cover and cook 2 minutes. Divide corn husks into bunches of 2 or 3 leaves, depending on size. The tops with a thin strand of corn husk to form boat shapes. Spoon shrimp mixture onto husks. Top with a dab of guacamole. Makes 10 to 14 appetizer snacks.
Per Serving: 124 Calories (56.0% from fat); 8g Fat (1g Sat, 5g Mono, 1g Poly); 8g Protein; 6g Carbohydrate; 1g Dietary Fiber; 49mg Cholesterol; 129mg Sodium. Food Exchanges: 1 Lean Meat; 1 1/2 Fruit.
VARIATIONS: Pour mixture into tortillas for burrito magic. Makes 6 to 8 large burritos. Shrimp mixture can be served over pasta. Makes 4 servings with pasta. Separate Johnny's Guac and Roll Cut avocado into chunks. Combine all ingredients in a medium bowl. Mash with a fork into a coarse consistency. Serve with tortilla chips or as a garnish for other meals.
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