Shrimp Taco Bites with Corn Succotash - Featuring Trader Joe's Elote Corn Chips

Taco Bite Ingredients:

1 pound of raw, peeled, deveined shrimp (about 26-30 per lb)

Canola oil cooking spray

1 tsp salt, divided

2 tsp grated lime zest, divided

1 Tbsp lime juice

2 tsp chili powder

1 large, ripe avocado, diced

1/3 cup sour cream

1 tsp chipotles in Adobo, minced

2 tbsp cilantro, chopped

30 Corn chips

Directions:

1. Preheat oven to 375 degrees

2. Spray cookie sheet with canola oil spray

3. Dry shrimp and then toss with chili powder, 1 tsp lime zest, and 1/2 tsp salt

4. Lay flat on cookie sheet and spray with canola oil. Cook in the oven for 10-12 minutes

5. Dice avocado and mix with 1/2 tsp salt and lime juice. 

6. Mix sour cream with chipotles in adobo and 1 tsp lime zest

7. Chop cilantro

8. Lay out chips on cookie sheet. Put one piece of avocado in each scoop, towards one side. Put a small dollop of sour cream on the other side of the scoop. Top with a shrimp and sprinkle with cilantro. 

Serve and enjoy

Corn succotash Ingredients:

1 bag of frozen Mexican style corn

1/2 can black beans, rinsed and drained

1 jalepeno, diced small

4 slices (or about 1.4 pound) bacon, cut into small pieces

Chopped cilantro for garnish

Directions: 

1. Render bacon in large saute pan until just done, not crispy.

2. Turn up the heat to medium and add jalepeno. Toss and cook for 1 minute. 

3. Add corn mixture from the bag (not the cheese packet). Saute and move around over medium high heat for 5 minutes. 

4. Add the black beans and toss. These should only take 2-3 minutes to warm through while the seasoning pellets finishing melting and coating everything. 

5. Turn off the heat and sprinkle the cheese in. Serve in small side dishes and garnish with cilantro.

Pair with 2017 Chenin Blanc from South Africa.  The crisp bite of the wine will pair nice with the flavor-packed dish!