Best 2 Ancho Grilled Shrimp With Smoked Corn Tomato Rel Recipes

Craving a delectable and smoky seafood dish with a burst of sweet and tangy flavors? Look no further than ancho grilled shrimp with smoked corn tomato rel. This tantalizing dish combines the bold and smoky flavors of ancho chili powder and grilled shrimp with the sweetness of fresh corn and juicy tomatoes. Prepare to embark on a culinary journey where the flavors of the sea and the earth harmoniously blend, creating a dish that will leave you wanting more. Get ready to savor every bite of this tantalizing grilled shrimp recipe, where the smokiness of the ancho chili powder and the freshness of the corn and tomato salsa come together to create a symphony of flavors.

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GRILLED SHRIMP WITH ROASTED CORN AND BLACK BEAN SALSA

Grilled Shrimp with Roasted Corn and Black Bean Salsa image

Provided by Food Network

Categories appetizer

Yield 4 servings

Number Of Ingredients 11

Ingredients

2 ears fresh corn, husked
1 tomato, cored, seeded, chopped
1 cup drained canned black beans
1/2 small red onion chopped
1/2 bunch fresh cilantro, leaves chopped
1/2 fresh lime, juiced
2 jalapeno chilies, seeded and minced
1/2 teaspoon ground toasted cumin seeds
1/4 cup dry white wine
2 tablespoons olive oil
1 1/2 pounds large uncooked shrimp, peeled, deveined

Steps:

Soak bamboo skewers in water for 30 minutes. Prepare barbecue (medium high heat). Grill corn until just tender and brown in spots, turning frequently, about 10 minutes. Cut corn from cob. Transfer corn kernels to medium bowl. Add tomato, black beans, onion, cilantro, lime juice, 1 jalapeno and 1/4 teaspoon ground cumin and stir to blend. Combine wine, olive oil, remaining jalapeno and 1/4 teaspoon ground cumin in a large bowl. Add shrimp and toss to coat. Cover and refrigerate 1 to 2 hours, stirring occasionally.
Remove shrimp from marinade; discard marinade. Thread shrimp on bamboo skewers. Sprinkle with salt and pepper. Grill until just cooked through, about 2 minutes per side. Spoon salsa on platter. Top with shrimp skewers.

SUMMER SHRIMP SCAMPI WITH TOMATOES AND CORN

Summer Shrimp Scampi With Tomatoes and Corn image

Shrimp get along well with garlic, butter and lemon, and so do tomatoes and corn. Combine them, and you get a summery shrimp scampi that comes together in one skillet. A searing hot pan helps the tomatoes blister and the corn caramelize before they are coated in a garlic-lemon butter sauce. This is a meal in and of itself, but if you want to serve it with pasta or bread, they'd be welcome additions.

Provided by Ali Slagle

Categories dinner, lunch, quick, weekday, seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 pound large shrimp, peeled and deveined
Kosher salt and black pepper
2 tablespoons extra-virgin olive oil
1 pint cherry or grape tomatoes
2 cups fresh or frozen corn kernels (from 4 ears)
5 garlic cloves, minced
1/2 teaspoon red-pepper flakes
1/4 cup dry white wine
2 tablespoons fresh lemon juice (from 1 lemon), plus wedges for serving (optional)
5 tablespoons unsalted butter, cut into 5 pieces
3 tablespoons chopped parsley or chives, or torn basil leaves

Steps:

Pat the shrimp very dry and season with salt and pepper. In a large (12-inch) skillet, heat the olive oil over medium-high. Add the shrimp and cook until pink and lightly golden in spots, 1 to 2 minutes per side. Use a slotted spoon to transfer the shrimp to a plate.
Add the tomatoes to the skillet, season with salt and pepper, and cook, stirring just once or twice, until they start to blister in spots, 3 to 4 minutes. Add the corn, season with salt and pepper, and cook, stirring just once or twice, until the tomatoes burst and the corn is golden in spots, 3 to 4 minutes.
Add the garlic and red-pepper flakes and cook, stirring, until you smell garlic, about 1 minute.
Reduce heat to medium, and add the wine and lemon juice, scraping any brown bits from the bottom of the pan. Cook until nearly evaporated, then add the butter and stir until melted. Add the shrimp and its juices and stir until warmed through. (If the sauce breaks and looks greasy, add 1 or 2 teaspoons of water and stir until emulsified.)
Remove from heat, add the herbs, season to taste with salt and pepper, and serve with extra lemon for squeezing over, if you like.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Don't overcook the shrimp. Shrimp cooks quickly, so it's important to keep an eye on it to avoid overcooking.
Make sure the grill is hot before you start cooking. This will help to prevent the shrimp from sticking.
Use a good quality olive oil. This will help to add flavor to the shrimp and prevent it from drying out.
Season the shrimp generously with salt and pepper. This will help to bring out the flavor of the shrimp.
Serve the shrimp with your favorite dipping sauce. Some popular options include cocktail sauce, tartar sauce, and lemon butter sauce.

Conclusion:

Ancho grilled shrimp with smoked corn and tomato rel is a delicious and easy-to-make dish that is perfect for a summer cookout. The shrimp is flavorful and juicy, the corn is smoky and sweet, and the tomato rel is refreshing and tangy. This dish is sure to be a hit with your friends and family.