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Shrimp & Corn Salad
Posted by Peggy on September 15, 2009
Recipe: Shrimp & Corn Salad
3 cups fresh corn kernels (from 3-4 ears)
1 pound peeled and deveined shrimp, any size
Finely chopped zest and juice from 1 large lime
1 tablespoon honey or agave, optional
1/2 teaspoon ground cumin
3 tablespoons extra virgin olive oil
1/2-1 can (15 oz) black beans (not pictured), rinsed
1 fresh poblano or bell pepper, washed, membranes removed then diced
1 pint cherry tomatoes, washed and quartered
2 tablespoon chopped cilantro
2 teaspoons finely chopped red onion
Bring two pots water to a boil. In one pot boil corn 3 minutes, then drain. In the other pot boil shrimp until just cooked, about 2-4 minutes depending on size. (You may season shrimp water with Old Bay or bay leafs and peppercorns, if desired.)
Make a vinaigrette by whisking together lime zest and juice, honey, cumin and oil.
When corn is cool enough to handle, cut kernels from cob, cutting close to husk. Combine shrimp and corn with vinaigrette then stir in 1/2 can black beans, diced pepper, cherry tomatoes and cilantro. Season to taste with kosher salt and freshly ground pepper or cayenne. Stir in remaining black beans, if desired.
Number of servings (yield):
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