Monday, July 8, 2013

Chipotle Lime Shrimp with Cotija Cheese Corn


It's summer. Time for fresh, quick and easy meals which is all I ever aim for to begin with. Today I'm bringing a creamy, cojita cheese corn salad with chipotle lime shrimp, all done with very little active prep, few ingredients and all for less than 300 calories a serving. 

You'll need:
  • 2-3 ears of corn
  • 1 tbs butter
  • 2 limes
  • 1/2 pound of shrimp
  • 2 tbs chipotle en adobo
  • fresh cilantro, about 1/4 cup chopped
  • 1/2 tbs olive oil
  • 1/4 cup cotija cheese
  • 1/4 cup greek yogurt
Serves two at around 280 calories a serving. 


First, set the oven to 400 for your corn. Shuck em, slather some softened butter on each ear (about 1/2 tbs per ear) and add salt to taste. Wrap each ear of corn in tin foil. Place on baking sheet and roast for 25 minutes.

While you're doing that, prep your shrimp (no shells, these need to be uncooked) and make a quick marinade in a small bowl by combing the chipotle en adobo, the juice of 1.5 limes (you'll need the other half for the corn salad), 1/8 cup of cilantro and 1/2 tbs olive oil. Add salt to taste. Toss the marinade into a small ziplock bag with the prepped shrimp. Marinate for 20-30 minutes, or while the corn cooks.




Take a lovely break while your shrimp marinates and your corn roasts. Told ya this was easy! If you've opened a fresh can of chipotle en adobo (yes, you get these canned, they're usually in the Latin foods aisle of your grocery store) and you aren't sure how you'll use all the rest of it, portion the rest out in approximate tablespoons on a sheet of wax paper and place it in the freezer. After it's frozen overnight, put them in a labeled ziplock baggie, keep them in your freezer, and they thaw in about 15-20 seconds in the microwave when you need more in the future.

So now your oven timer is beeping and it's time to take the corn out. Let the corn cool a bit while you get the shrimp going in a pan over medium heat. You'll want to drain most of the excess marinade off at this point. Cook until the shrimp are pink, turning over half way through. This should take about 4-7 minutes depending on the size of the shrimp and the heat of your pan.


If you're lucky like me and you have an amazing kitchen assistant aka husband, have them cut the corn off the cobs and into a large bowl while the shrimp cooks. Stir in the cheese, Greek yogurt, juice of the remaining 1/2 lime, and the remaining cilantro. Add salt to taste. If you're like me and you like a little kick, add in a bit of Cholula hot sauce. A note on the cotija cheese - while the real thing is well worth it, in a pinch queso fresco with extra salt will do. Likewise, sour cream is traditionally used in place of Greek yogurt, but when I only need 1/4 cup I'll always go with what I more commonly have on hand in the fridge.


Plate the shrimp with the corn and you're done. You could even throw in some tortilla chips here if you need carbs at dinner time. And to be honest, I loved these shrimp so much I really wish we made the full pound... and I might next time. The whole meal would still clock in at under 400 calories. And if you added a paloma with 1/3 cup grapefruit juice, 1/3 cup fresh lime juice, 1/3 cup diet tonic and 1.5 ounces of tequila, well, that would just be icing on your summer corn salad cake. Salad cake? That can be a thing? That's not a thing. Sorry. Just go enjoy your shrimp. 




1 comment:

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