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Cajun Spiced Shrimp And Corn Salad

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For pickled red onion
  Red wine vinegar 1⁄2 Cup (8 tbs)
  Kosher salt 1⁄2 Tablespoon
  Sugar 1⁄2 Tablespoon
  Freshly ground pepper 1⁄2 Tablespoon
  Red onion 1 , halved and thinly sliced
For salad
  Old bay seasoning 1 Teaspoon
  Cajun spice mix 1 Teaspoon
  Smoked spanish paprika 1 Teaspoon (Hot Pirnenton De La Vera)
  Chopped rosemary 1 Teaspoon
  Cayenne pepper 1⁄4 Teaspoon
  Extra virgin olive oil 2 Tablespoon
  Shrimp 20 Large, shelled and deveined
  Ears of corn 7 , shucked
  Unsalted butter 2 Tablespoon
  Freshly ground pepper To Taste
  Kirby cucumbers 4 , diced
  Medjool dates 2 , pitted and diced
  Chopped cilantro 1⁄4 Cup (4 tbs)
  Fresh lime juice 1⁄4 Cup (4 tbs)
  Salt To Taste

1. Pickle the onion: In a small saucepan, bring the vinegar to a boil with the salt, sugar and pepper. Cook over high heat until the salt and sugar dissolve, about 2 minutes. Remove from the heat, stir in the onion slices, and let the onion pickle at room temperature for 1 hour.
2. MEANWHILE, MAKE THE SALAD: Light a grill. In a large bowl, mix the Old Bay, Cajun spice, smoked paprika, rosemary, cayenne and 1 tablespoon of the olive oil. Add the shrimp and toss well. Grill the shrimp over high heat, turning once, until the shrimp are lightly charred and white throughout, about 2 minutes.
3. Rub the corn with the butter and season with salt and black pepper. Grill over moderately high heat, turning occasionally, until the kernels are charred and tender, about 10 minutes. Let the ears cool slightly.
4. Using a serrated knife, cut the kernels from the ears over a large bowl. Toss the corn with the cucumbers, dates, cilantro, lime juice and the remaining 1 tablespoon of olive oil. Drain the pickled onion strips and add them to the salad. Season with salt and black pepper and toss well. Transfer to a platter, top with the shrimp, garnish with the pea shoots and serve.

Recipe Summary

Difficulty Level: 
Side Dish

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Cajun Spiced Shrimp And Corn Salad Recipe