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Shrimp and Sweet Corn Fundido
Recipe courtesy of Chef Eduardo Garcia, Montana Mex (www.montanamex.com)
Makes 4 servings
1/2 lb. peeled and de-veined small shrimp
1/2 c. frozen sweet corn kernels
1 t. Montana Mex Chile Salt
1 t. Montana Mex Sweet Salt
2 t. fresh garlic, minced
2 T. olive oil
4 oz fresh Oaxaca cheese, grated
Pre-heat oven on low broil.
In a large skillet on medium heat, add olive oil and shrimp, sauté for 2 minutes. Add corn, garlic, Montana Mex Chile Salt, Montana Mex Sweet Salt and sauté until shrimp are fully cooked. Remove from heat.
Let shrimp cool for a few minutes, then chop into bite-size pieces.
Take mixture and place evenly on bottom of ovenproof dish/casserole dish. Sprinkle all the Oaxaca cheese evenly over the mixture, and broil until cheese melts and is golden-brown.
Serve warm with fresh corn tortillas or favorite tortilla chips.
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