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Cheesy Shrimp Ciabatta

For out last get together I made this delicious Cheesy Shrimp Ciabatta. This is an appetizer that shrimp fans will love. In our family this is one of our most favorite recipes. It's so delicious!

You can go with a baguette instead if you would like bite sized portions, but it is hard to beat a fresh loaf of ciabatta bread. The baguette slices will get much crunchier so if you prefer that mouth feel, you can go with a baguette. A fresh French bread would also work great. Enjoy!


Mexican Street Corn Pasta Salad




Since trying Mexican Street Corn last Summer, I have fallen in love with the flavor combination of corn, Cotija cheese, and Ancho and Chipotle chile powders.

I will admit that using canned corn saves a bit of time at the sacrifice of some flavor, so it is up to you to prepare the corn as you prefer. At this particular time, I went the canned corn route and it was delicious. Next time I will try grilled for a bit more flavor.

Many thanks to Cinnamon Spice & Everything Nice for this recipe. Instead of plain chili powder, I used Ancho chile powder which has great flavor. Chipotle chile powder would also be great.


Mexican Street Corn Pasta Salad
Makes about 8 servings



Ingredients:
  • 8 ounces pasta, your choice, get something twisty/curly
  • Dressing:
  • 1/3 cup mayonaisse
  • 1/3 cup sour cream
  • zest of 1 lime
  • 1 teaspoon ancho or chipotle chile powder, plus more for dusting top (If you can't find those, regular chile powder works)
  • 2 tablespoons fresh lime juice plus more for serving
  • Salad:
  • 2 cans corn, drained (alternatively, 3-4 large corn cobs, grilled, then corn cut off)
  • 1 diced avocado
  • 1/4 cup chopped green scallions
  • 1/2 cup Cotija or feta cheese, crumbled
  • 3 tablespoons grated Parmesan cheese
  • 2 tablespoons fresh chopped cilantro 
  • salt and pepper, to taste
Directions:
  1. Cook the pasta to al dente in salted boiling water.
  2. Meanwhile whisk all the dressing ingredients together in a small bowl until smooth and creamy.
  3. Drain the cooked pasta and add to a large bowl with a tiny bit of the dressing - toss to coat, cover and refrigerate until cool.
  4. Once cooled mix in the corn, avocado, scallion, both cheeses and the cilantro. Add the dressing a little at a time tossing gently to coat. Season to taste with salt and pepper.
  5. Serve chilled or at room temperature with a dusting of chile powder.
Recipe slightly adapted from Cinnamon Spice & Everything Nice. Sharing this recipe at the following fun link parties.

Comments

  1. Yum this looks and sounds delicious. Pinned. Thanks for sharing the recipe.

    ReplyDelete

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