Nature’s Feast: Salmon, shrimp cumin stir fry

This recipe was created when I had a mish-mash of ingredients to use up. I modeled it on a shrimp scampi recipe, and added some Mexican spices for fun. The shrimp and salmon flavors meld very well with the vegetables, and the cherry tomatoes will literally pop with flavor in your mouth.

You can use canned or frozen corn, but I have found that fresh sweet corn, sliced off the cob, is much better.

You can add more chili powder or Tabasco Sauce if you prefer your seafood spicy.

Ingredients:

1 cup peeled shrimp, cut into 1-inch pieces

1 cup salmon, skinned and cut into 1-inch cubes

1/4 tsp chili powder

1/4 tsp tobacco sauce

1/2 tsp salt

1 tsp cumin

1 tsp garlic powder

1/2 tsp Worcestershire sauce

3 tbsp butter-

1/4 cup lemon juice

1 1/2 cups fresh corn or one 15 oz can

1 cup cherry tomatoes

1/2 can diced chilis, or 1/2 cup diced fresh green bell peppers

Directions:

Cut salmon and shrimp into the same size chunks-about 1 inch works well. In a bowl stir the meat with the lemon juice and let sit for 1/2 hour.

If you use fresh or frozen corn, cook slightly in boiling water before adding to the pan.

Melt butter and whisk in the seasonings and Worcestershire sauce. Heat a pan to just hot enough not to burn the butter. Pour butter into pan and add shrimp, salmon, corn, and chilis immediately. Stir as it cooks for about 5 minutes. Once the meat looks almost fully cooked, add the tomatoes and stir/cook for another 2 or 3 minutes.

Serve over rice with lemon wedges and sweet chili sauce, or hot sauce.

This recipe serves two, but can be doubled easily to feed four people.