Roasted Corn and Shrimp Dip

Number of Servings: 
2
Ingredients: 
1 cup frozen whole kernel corn
3 tablespoons green bell pepper, chopped
3 tablespoons red bell pepper, chopped
1 teaspoon vegetable oil
3/4 cup sharp Cheddar cheese, shredded
1/2 cup low-fat sour cream
8 ounces cooked salad shrimp
1 tablespoon lime juice
cilantro for garnish
melba toast, crackers or tortilla chips
Instructions: 

Combine corn, peppers and oil in a shallow baking pan. Bake at 425 degree F for 20 to 25 minutes, stirring occasionally, until vegetables are lightly browned. Transfer vegetables to a saucepan; stir in cheese, sour cream and shrimp. Cook over low heat, stirring frequently, until cheese melts (do not boil). Stir in lime juice. Transfer to a chafing dish; garnish with fresh cilantro. Keep warm, serve with melba toast or tortilla chips.

Nutrition Information: 
Calories: 23 Cholesterol: 14mg Sodium: 29mg Fat: 1.15g Protein: 2g Sat. Fat: 0.67g
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