Ingredients
Scale
- 1 pound of raw shrimp, peeled and deveined
- 1 cup of sweet corn (fresh, frozen, or canned)
- 2 cups of shredded cheese (cheddar or Monterey Jack work best)
- 1 cup of heavy cream
- 1 cup of diced tomatoes with green chilies
- 1 tablespoon of olive oil
- 1 teaspoon of garlic powder
- 1 teaspoon of onion powder
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet, add shrimp, season, and cook until pink, then set aside.
- Mix cooked shrimp, sweet corn, diced tomatoes, heavy cream, and 1 cup of cheese in a bowl.
- Preheat oven to 350°F (175°C), transfer mixture to a baking dish, top with remaining cheese, and bake for 20-25 minutes.
- Let cool for a few minutes, garnish with cilantro, and serve.
Notes
- For added spice, consider using spicy diced tomatoes.
- Serve with tortilla chips for dipping.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 750mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 180mg