Corn Cups with Salsa Shrimp Salad
Corn Cups with Salsa Shrimp Salad is a gluten free and pescatarian side dish. This recipe serves 12. One portion of this dish contains roughly 3g of protein, 2g of fat, and a total of 54 calories. This recipe is typical of Mexican cuisine. If you have warm water, mayonnaise, chipotle chile powder, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
To prepare cups, weigh or lightly spoon masa harina into dry measuring cups; level with a knife.
Combine masa, salt, and chile powder in a medium bowl, stirring with a whisk. Stir in 6 tablespoons warm water and 4 teaspoons melted butter; stir thoroughly to combine. Turn dough out onto a clean surface; knead lightly 1 minute. Cover dough; let rest 30 minutes.
Place dough on a sheet of plastic wrap; cover with another sheet of plastic wrap.
Roll dough, still covered, to 1/8-inch thickness.
Remove top sheet of plastic wrap.
Cut 24 rounds from dough using a 2 1/2-inch round cutter. Coat 24 miniature muffin cups with cooking spray.
Place 1 dough round in each muffin cup, gently pressing into bottom and up sides of cup.
Bake at 400 for 14 minutes or until crisp and dry. Cool in pans on a wire rack.
Remove corn cups from pans.
To prepare salad, combine chopped cooked shrimp, corn kernels, salsa verde, finely chopped celery, chopped green onions, and reduced-fat mayonnaise; cover with plastic wrap, and chill 20 minutes. Spoon 2 teaspoons salsa shrimp salad into each corn cup.
Recommended wine: Pinot Noir, Riesling, Sparkling Rose
Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. It has 4.5 out of 5 stars and a bottle costs about 20 dollars.
![Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir]()
Willamette Valley Vineyards Whole Cluster Rose of Pinot Noir
Bright pink in color with aromas of juicy strawberry, cherry, tropical lychee and vanilla cream, watermelon, strawberries and cream, red cherry and honeysuckle. Dry with a medium-body, round mouthfeel and vibrant flavors of nectarine, peach, honeysuckle and minerality. The refreshing acidity creates a lively and clean finish.This rosé is a versatile wine to pair with food as it can stand up to complex cuisines yet is comfortable with simple salads and seasonal vegetables. Enjoy with salmon sliders, ahi tuna, vegetable curries, bruschetta, balsamic chicken kabobs, wood-fired flatbreads, niçoise salads, cheese and charcuterie boards. Serve chilled.