SHRIMP WITH CORN SALSA
SHRIMPLY delicous and super easy ENTREE – serve with twice as nice cocnut rice
Or add some corn tortillas and some shredded cabbage and it is a SHRIMPLY TACO PARTY!!!
or toss it all with tons of kale or greens of your choice and it is a SHRIMPLY CHOPPED SALAD – the salsa can easily become a dressing by adding a few tablespoons olive oil
- I pound large or medium shrimp, cleaned and optional sliced in half, length wise
- salt and pepper
- herb butter (recommended)
- Saute (or grill) your shrimp in high heat in one tablespoon of butter and one of olive oil. Always combine oil with your butter when you high heat saute to raise the smoke point of the butter which prevents it from burning.
- Work in small batches, because no matter how hot your pan is, if you dump one whole pound of shrimp into it, they are going to steam. Steam is bad. We want color, we want a little nice char.
- So let’s divide it into three batches. Cook on high heat, just a few minutes, until slightly browned and just barely cooked through. Season with salt and pepper.
- OPTIONAL: It’s always a good idea, to toss your just cooked and hot shrimp into herb butter (which ideally you always have a small amount in your freezer, ready for moments like this).
Corn salsa
1 cob of fresh corn
1 cup of cherry tomatoes, cut in half
1 jalapeno chili, chopped fine
a little chopped red onion, lets say 2 tablespoons
juice from one lime
a handful of chopped cilantro
salt to taste
Drop your corn on the cob into boiling water for…..one minute….your corn should be good enough to eat raw…so no need to cook it into oblivion.
Drop and stop.
Under rather than over cook. Cut the corn off the cob and combine with the remaining ingredients and toss together. Taste and add more salt or spice if needed.
HER Butter.…….
oops I meant herb butter, but I was thinking of HER majesty a title of respect, a Queen, but also someone bossy and butter they say have been around for almost 5,000 years so that is a Queen in my book.
1 stick salted butter softened
1/4 cup of chopped herbs, any
1 clove garlic, grated
zest from one lemon
1 teaspoon red chili flakes
Combine all and form into a log. And HER butter it is. Use at once or freeze for later.
Photo and Food Styling by Mimi Newman