It’s time for episode 6 of TV Dinner and one of my favorite meals to cook at home: spicy corn salad with shrimp and avocado. You know I love me some Mexican food. But unfortunately it’s not always the healthiest cuisine. In fact it’s usually not. Which is why my friend Falcon, a chef and restaurant consultant, was the perfect guest for this episode because he specializes in making low-cal, healthier versions of our favorite foods.
For his wife Gita, a friend of mine who works in restaurant PR, he makes a special kale puttanesca whenever she’s craving her beloved Italian red sauce. Good husband, right? She says it beats her cravings for a big bowl of pasta, which we can all relate to. He says it has the same great taste and texture, but none of the guilt. (Don’t worry, I plan on making it with him one day and posting the recipe here.)
Meantime, try this spicy corn salad with shrimp and avocado and let me know what you think.
Ingredients
- 2 ears of corn (taken off cob, or 1 can)
- 1 bunch of scallions, sliced thin (green parts only)
- 1 TBSP extra virgin olive oil
- smoked paprika
- 2 TBSP minced garlic
- 1 TBSP vegenaise
- 2-3 squirts of sriracha
- 5 cooked shrimp per person, peeled
- 1 avocado per person, diced
Instructions
- Heat oil in saute pan over medium heat. Add garlic and let brown a bit, then add corn and cook until it starts to brown, about 5 minutes.
- Sprinkle with smoked paprika then saute another minute or two.
- Turn off the stovetop and add scallions, vegenaise, and sriracha and stir well.
- Plate corn mixture, then without cleaning pan, turn stove back on and add shrimp. Toss to warm up in leftover seasoning, about 2-3 minutes.
- Plate atop the corn, with avocado on the side. Enjoy!
A Recipe From Jamie Shupak | www.thetvdinner.com
Sounds great Jamie, I look forward to this dish.
Jamie,
I love Mexican, too, but hubby-not so much. So I plan to make that delicious-sounding recipe and eat it all myself!