{"id":1691,"date":"2012-08-16T17:41:53","date_gmt":"2012-08-16T21:41:53","guid":{"rendered":"http:\/\/mimbly.com\/wordpress\/?p=1691"},"modified":"2013-11-02T15:55:54","modified_gmt":"2013-11-02T19:55:54","slug":"chipotle-shrimp-with-tomato-corn-salsa","status":"publish","type":"post","link":"https:\/\/mimbly.com\/wordpress\/2012\/08\/16\/chipotle-shrimp-with-tomato-corn-salsa\/","title":{"rendered":"Chipotle Shrimp With Tomato Corn Salsa"},"content":{"rendered":"<div>\n<p><strong>Top Tomato 2012<\/strong><\/p>\n<p>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.<br \/>\nBecause she&#8217;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&#8217;t peel or seed the tomatoes but wouldn&#8217;t object if you choose to.<\/p>\n<p>If you like your food spicy, go with the jalapeno pepper; if not, you can use a poblano instead. And if you don&#8217;t like cilantro, she gives you the option of not adding it.<\/p>\n<p>This can be eaten on its own, served over rice or pasta, or wrapped in a soft tortilla.<\/p>\n<\/div>\n<div id=\"r_section\">\n<ul>\n<li>4 tablespoons (1\/2 stick) unsalted butter<\/li>\n<li>1\/2 medium sweet onion, sliced lengthwise into strips (not rings; 1\/2 cup)<\/li>\n<li>Kernels from 1 or 2 ears of fresh corn (1 cup)<\/li>\n<li>1\/2 jalapeno or poblano pepper, stemmed, seeded and chopped (see headnote)<\/li>\n<li>3 large Roma tomatoes, chopped (peeled and seeded if desired)<\/li>\n<li>Finely grated zest and freshly squeezed juice from 1 lime (1 teaspoon zest and 2 teaspoons juice)<\/li>\n<li>2 large cloves garlic, minced or crushed<\/li>\n<li>1 1\/2 cups peeled and deveined raw shrimp (12 ounces, 31 to 40 count), fresh or frozen, defrosted if frozen<\/li>\n<li>1\/8 to 1\/4 teaspoon chipotle powder, preferably Penzeys brand<\/li>\n<li>1\/4 cup chopped cilantro leaves (optional)<\/li>\n<\/ul>\n<\/div>\n<div id=\"r_section\">\n<p>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.<\/p>\n<p>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.<\/p>\n<p>4 servings<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>Top Tomato 2012 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 &hellip; <a href=\"https:\/\/mimbly.com\/wordpress\/2012\/08\/16\/chipotle-shrimp-with-tomato-corn-salsa\/\">Continue reading <span class=\"meta-nav\">&rarr;<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[80],"tags":[28,4,519,62,538],"class_list":["post-1691","post","type-post","status-publish","format-standard","hentry","category-entree","tag-garlic","tag-main","tag-seafood","tag-shrimp","tag-tomatoes"],"_links":{"self":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1691","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/comments?post=1691"}],"version-history":[{"count":1,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1691\/revisions"}],"predecessor-version":[{"id":1692,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/posts\/1691\/revisions\/1692"}],"wp:attachment":[{"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/media?parent=1691"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/categories?post=1691"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mimbly.com\/wordpress\/wp-json\/wp\/v2\/tags?post=1691"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}