by virginia willis
Photo by virginia willis
virginia willis's Notes:
Expand2 pounds large shrimp (21/25 count), peeled and deveined, shells reserved Ask a question about this ingredient
2 tablespoons coarse salt Ask a question about this ingredient
freshly ground white pepper Ask a question about this ingredient
4 cups water Ask a question about this ingredient
6 ears fresh sweet corn, kernels scraped (about 3 cups) Ask a question about this ingredient
1 tablespoon corn oil, preferably unrefined, or pure olive oil Ask a question about this ingredient
2-3 medium to large tomatoes, preferably heirloom, cored and chopped Ask a question about this ingredient
2 lemons (finely grated zest and juice of 1, and 1 quartered) Ask a question about this ingredient
1/4 cup mayonnaise, or to taste Ask a question about this ingredient
1 small bunch basil leaves, chopped Ask a question about this ingredient
1/2 cup loosely packed microgreens or arugula Ask a question about this ingredient
Place the shrimp in a bowl. Rub and toss with 1 tablespoon of the coarse salt. Wash under cold running water. Rub once again with the remaining 1 tablespoon salt, wash well under cold running water, then drain in a colander. Pat dry with paper towels. Season the shrimp generously with the white pepper. Set aside. Combine the shrimp shells and water in a saucepan. Bring to a boil over medium-high heat. Decrease the heat to simmer and let cook until the shells are pink and the broth is fragrant, about 3 minutes. Strain, reserving the broth and discarding the shells. Wipe the saucepan clean.
Ask a question about this stepReturn the strained broth to the now-clean saucepan. Add the corn and season with salt and pepper. Bring to a boil over medium-high heat. Decrease the heat to simmer and cook until the corn is tender, about 3 minutes. Drain in a fine-mesh sieve. Place the corn in a medium bowl. Set aside.
Ask a question about this stepHeat the oil in a large skillet over high heat until shimmering. Add the reserved shrimp and cook until pink and opaque, 3 to 5 minutes. Add the shrimp and chopped tomatoes to the corn. Add the lemon zest, lemon juice, mayonnaise, and basil. Stir to combine. Taste and adjust for seasoning with salt and pepper. Divide among chilled plates. Garnish each with microgreens and a wedge of lemon. Serve immediately.
Ask a question about this stepBrilliant: Presentation Served with Popcorn This recipe is already about building layers of flavor -- using shrimp stock to cook the corn, using corn oil to cook the shrimp. To elevate this simple and elegant, yet Basic recipe to Brilliant, add popcorn to take it a step further. Prepare the recipe as for Basic and spoon onto room-temperature serving places. Scatter each plate with 1/4 cup freshly popped, lightly salted popcorn. This popcorn enhances the already present flavor of the corn as well as mixing up the textures and temperatures.
Ask a question about this stepPShaw. No worries. I am glad to see folks enjoying the video and I know they'll enjoy the recipe! It was great, great, great working with y'all and seeing Amanda again. Many thanks! Best VA
Sorry, I sent my last comment twice. I do want to try this recipe. It sounds fantastic. I will definitely make it in Florida with the wonderful Gulf shrimp from the farmer's market.
This should be fixed -- it was our typo, not Virginia's!
Oops! Check ingredient list. What are we to zest and quarter? It is mentioned in the directions.
Oops! Your list of ingredients neglected to list "lemons" . They were mentioned in the directions so we knew what to zest and quarter.
I love this! I did a similar salad last night using leftover lobster( i'm on Nantucket)' but using shrimp and POPCORN is brilliant!
So glad to see yogurt pots feature....I'm an avid French yogurt pot collector!!!! Recipe looks and sounds good and fab to see popcorn feature in an innovative way.
I can't wait to try this. And the popcorn idea is so fun! Perfect late summer/early fall picnic fare, popcorn and all.
Absolutely perfect. Picking up our winter supply of shrimp off the boat tomorrow and I can't wait to have this shrimp salad. My only problem will be finding suitable tomatoes unless some of the stands still have some late season tomatoes.
Thanks, love it.