We had a lovely weekend, filled with many activities, which unfortunately didn't leave me with much kitchen time. In fact I only cooked once in the past three days, which is quite unusual for me, but to be perfectly honest it was a nice break. Now that Sunday is over and we're back to a regular (for us anyway) schedule, I'm anxious to get back to my favourite room of my home and work on some things that have made their way to my mental recipe queue over the past few days.
This past Saturday evening, found me facing the kitchen for the first time since Thursday, and I only had a short amount of time to put together a yummy dinner. I was craving a shrimp and corn based something....and a quick look through some saved recipes and the internet, provided me with the inspiration I needed to make the above. Cajun-baked shrimp with corn and black bean salad...oh, so good and a wonderful potluck dish for future BBQ's and gatherings.
Much to my pleasant surprise, corn and black bean salad is a native Canadian dish. I would have assumed that it originated in a southern state or another continent altogether, yet here it was created in my own backyard. Internet research led me to discover that the recipe was first published by a national magazine, several years ago (the things you learn!). Put together in less than 30 minutes, this is a simple recipe for anyone in the family to work on. If you have black beans, which have been soaked and cooked, use those. If not, canned ones that are well-rinsed will work just fine. Your young kitchen helpers will love to toss the shrimp with the oil and seasoning and once the corn has been shaved from the cob, I'm sure you're older sous-chefs will be able to assemble the salad quite easily.
It's looking like next weekend will afford more opportunity for creating in the kitchen and my thoughts are already consumed with all the tasty things we can make to our grace our table. If you were fortunate enough to prepare something great this weekend, please don't hesitate to let me know what it was...I love hearing how different families eat and what kinds of food makes it to the family table.
Cajun Baked Shrimp with Corn and Black Bean Salad, my recipe
yield: 4-6 servings
40 medium-sized pieces of shrimp - thawed, peeled and deveined
2 tbsp olive oil
1 tbsp cajun seasoning blend
4 ears corn on the cob, husked
2 cups black beans, canned or soaked
1 avocado, chopped into 1" squares
1 red onion, diced
3 tbsp cider vinegar
3 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
~ Pre-heat oven to 400 degrees.
~ Place shrimp in a large mixing bowl with olive oil and cajun seasoning. Toss to coat all shrimp evenly and then place on a parchment lined baking sheet. Bake for 8-10 minutes or until shrimp is pink though-out.
~While the shrimp is baking, add corn cobs to a pot of salted boiling water and cook for 3 minutes. Remove from stove and drain the corn. Soak in cold water to stop the cooking. Scrape the corn from the cob and place into a mixing bowl.
~ Add the black beans, red onion and avocado and stir to combine well.
~ In a small bowl, mix together the vinegar, oil, salt and pepper and drizzle over the corn and bean mixture. Toss well until everything is coated with the dressing.
~ Place some of the corn and bean mixture onto a plate and top with approx. 8 pieces of shrimp.