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Grilled Prawns And White Corn Summer Salad

SaludNapa's picture
Perfect for summertime grilling, chef Jeff creates a hearty and savory salad using prawns, Andouille sausage, white corn and yukon gold potatoes nuanced with a lively paprika vinaigrette. Learn how to cut 20 cherry tomatoes in half in 2 seconds using Jeff's snazzy technique. It's time to dust off your home grill and get cooking!
Ingredients
For the vinaigrette:
  Red onion 1 Tablespoon, chopped finely
  Smoked paprika 1 Tablespoon
  Sherry vinegar 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 1⁄2 Cup (8 tbs)
  Garlic 1⁄2 Teaspoon, grated
For the salad:
  Corn cobs 2 Medium, grill
  Yukon potatoes 3 Small, grill
  Andouille sausage 1 Large, grill
  Prawns 1 Cup (16 tbs), grill
  Arugula 1⁄4 Cup (4 tbs)
  Cherry tomatoes 1⁄2 Cup (8 tbs)
  Rosemary 1 Pinch
Directions

MAKING
1. For the Vinaigerette: In a bowl, add the red onion, smoked paprika, cherrry vinegar, extra virgin olive oil and garlic and mix well.
2. Add the corn, potatoes, sausage and prawns to the grill to cook eveny on all sides for about 10-15 minutes.
3. Remove the corn of the grill and cut the corn off the cob.
4. Slice the potatoes and the sausage.
5. In a bowl, add the cooked corn, potatoes, sausage and shrimp.
6. Add arugula, cherry tomatoes, rosemary and 3-4 tablespoons of the vinaigrette and mix well.

SERVING
7. Plate and serve as a refreshing summer salad along with some wine.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Global
Course: 
Appetizer
Taste: 
Savory
Method: 
Tossed
Dish: 
Salad
Interest: 
Summer, Gourmet, Healthy
Ingredient: 
Prawn
Restriction: 
High Fiber, High Protein
Preparation Time: 
20 Minutes
Cook Time: 
15 Minutes
Ready In: 
35 Minutes
Servings: 
4

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