Shrimp on Green Bean and Corn Salad
1 lb. 26-30 count fresh raw Shrimp, shell on
2 ears fresh sweet Corn, peeled and husked
2 large handfuls of fresh Green Beans, ends snipped
1 medium Shallot, diced
2 medium Garlic cloves, sliced
1 medium Red Onion, diced
1 medium Red Bell Pepper, diced
1 Jalapeno, diced finely (optional for the weak) ;)
½ cup fresh Parsley, chopped
¼ cup fresh Cilantro, chopped
5 tsp. Extra Virgin Olive Oil (EVOO)
1 Lemon, zest and juice
Fresh cracked black pepper and Kosher salt, to taste
Preheat oven to 425 degrees.
Boil large pot of water, heavily salted
While oven preheats and water comes to a boil, start chopping and dicing various ingredients.
Boil corn for 4 minutes. Remove w/ thongs and set aside to cool until able to handle.
Boil beans in the same water used for the corn 3 minutes. Strain beans and immediately run under cold water until cool. (You want to stop the cooking.)
In frying pan, put 1 tsp. EVOO over Med/High heat.
Add shallot to pan and cook 3 minutes, until softened. Add garlic, turn heat to medium. Cook until garlic is slightly golden brown (about 3 minutes). Remove from heat and set aside.
Toss shrimp with 2 tsp. EVOO, salt and pepper. Place in oven. Cook in oven for two minutes, flip over and cook an additional 1 minute. Remove from pan and set aside until cool enough to peel.
Cut corn kernels off ears and toss with green beans, shallot/garlic mixture, red onion, red bell pepper, jalapeno, parsley, cilantro, remaining 2 tsp EVOO, lemon juice, salt and pepper
Peel shrimp, place on top of corn and green bean mixture.
Drizzle with a great EVOO and a sprinkle of fresh herbs.
ENJOY!!!!!!!!!!!!!!!
1 lb. 26-30 count fresh raw Shrimp, shell on
2 ears fresh sweet Corn, peeled and husked
2 large handfuls of fresh Green Beans, ends snipped
1 medium Shallot, diced
2 medium Garlic cloves, sliced
1 medium Red Onion, diced
1 medium Red Bell Pepper, diced
1 Jalapeno, diced finely (optional for the weak) ;)
½ cup fresh Parsley, chopped
¼ cup fresh Cilantro, chopped
5 tsp. Extra Virgin Olive Oil (EVOO)
1 Lemon, zest and juice
Fresh cracked black pepper and Kosher salt, to taste
Preheat oven to 425 degrees.
Boil large pot of water, heavily salted
While oven preheats and water comes to a boil, start chopping and dicing various ingredients.
Boil corn for 4 minutes. Remove w/ thongs and set aside to cool until able to handle.
Boil beans in the same water used for the corn 3 minutes. Strain beans and immediately run under cold water until cool. (You want to stop the cooking.)
In frying pan, put 1 tsp. EVOO over Med/High heat.
Add shallot to pan and cook 3 minutes, until softened. Add garlic, turn heat to medium. Cook until garlic is slightly golden brown (about 3 minutes). Remove from heat and set aside.
Toss shrimp with 2 tsp. EVOO, salt and pepper. Place in oven. Cook in oven for two minutes, flip over and cook an additional 1 minute. Remove from pan and set aside until cool enough to peel.
Cut corn kernels off ears and toss with green beans, shallot/garlic mixture, red onion, red bell pepper, jalapeno, parsley, cilantro, remaining 2 tsp EVOO, lemon juice, salt and pepper
Peel shrimp, place on top of corn and green bean mixture.
Drizzle with a great EVOO and a sprinkle of fresh herbs.
ENJOY!!!!!!!!!!!!!!!
My Mom is Italian and I learned most of what I know about food from her and my Meme. Her birthday was ths past weekend, June 28. I made this recipe for lunch, as it is a MOST delightful lunch entree. Light and enticing!!! I decided to switch up the recipe on her special day by replacing the following ingredients:
ReplyDeleteLIME instead of Lemon
BASIL and MINT instead of Parsley and Cilantro
Reminder: EVERY ingredient is negotiable... as are measurements. Make yourself happy! :)