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Shrimp w/Peppers & Corn

Source of Recipe

by Shanny, from ??


Recipe Link: messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6950.1

List of Ingredients

1½ lbs. medium to jumbo shrimp, peeled/deveined, fresh or frozen
1 cup water
1 tsp. chicken bouillon
1 tbsp. vegetable oil
2 cups frozen whole kernel corn
1 cup chopped red or green bell pepper
2-4 cloves minced garlic
1/4 cup dry white wine
2 tbsp. lemon juice
1 tsp. cornstarch
1 fresh jalapeño, seeded and finely chopped
1/2 tsp. dried oregano leaves, crushed
1/4 tsp. salt
ground red pepper to taste
1/8 tsp. ground cumin
fresh cilantro (optional)


Recipe

Thaw shrimp if necessary. Combine water & bouillon in large skillet and bring to boiling. Add shrimp and cook 1-3 minutes until shrimp begins to turn pink. Drain shrimp into a colander & set aside.

Add oil to the skillet (drain off the broth first) and sauté corn, bell pepper and garlic about 3 minutes, or until corn is tender, stirring frequently.

Combine wine, lemon juice, cornstarch, jalapeño, oregano and seasonings and blend until smooth. Add to contents of skillet - cook & stir until thickened and bubbling. Return shrimp to skillet and heat about two minutes or until heated through. Cilantro may be used for garnish.