Sautéed Shrimp and Corn

I recently moved from Chicago to Pittsburgh for a new job and new adventures.  I lived in Chicago for four years and loved every minute of it.  Chicago will be sadly missed, but I’m looking forward to seeing what Pittsburgh has to offer.  The most immediate change has been the much lower cost of living!

While making the long seven hour trek across three states, I grew tired of seeing the endless rows of corn fields and semi-trucks along the highway.  I decided to pick-up the latest issue of Cooking Light magazine for some “research” and “light” reading along the way. (Pun intended)  This was the first time I read the magazine and was pleasantly surprised by the abundance of easy-to-make recipes that happened to be lighter than most.  Very rarely do I become inspired enough to make more than one recipe from any type of magazine.  However, this one was different.  To date, I have tested almost five from a single issue.

This recipe was the first I tested in my new kitchen.  It was easy and lightly flavorful.  There is no need to be scared by the fish sauce.  It brings great flavor to the dish and can easily be found in most Asian sections of your local grocery store.  You can serve this with cooked rice for a more filling meal.  I decided to use fresh spinach for a light lunch.

Sautéed Shrimp and Corn (adapted from a recipe in Cooking Light)
1 ½ tsp. fresh lime juice
1 Tbl. fish sauce
½ tsp. sugar
2 Tbl. vegetable oil
½ cups shallots, minced
2 Tbl. garlic, minced
1 Tbl. jalapeno pepper, minced
1 lb uncooked shrimp, peeled and deveined
2 cups corn, frozen
1/3 cup fresh cilantro, chopped

Heat a large sauté pan and swirl the vegetable oil to coat.  Add the shallots, garlic and jalapenos.  Sauté in the oil for about 30 seconds, or until the shallots are slightly translucent.  Be careful not to burn the garlic.  Add the shrimp and corn to the pan and cook for about 4 minutes or until the shrimp is pink and the corn is heated through.  Reduce the heat to medium low and stir in the lime juice, fish sauce and sugar.  Serve with rice or spinach.  Garnish with the chopped cilantro.

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