Ingredient List Print Recipe
- 2 pounds medium sized shrimp (about 15 per pound)
- 1 bay leaf
- 1 tablespoon crushed peppercorns
- 1 lemon, cut in quarters
- 3 ears sweet corn kernels, cut from the cob
- 5 sprigs fresh marjoram
- 2 fresh hot green chiles, split
- 1 cup scallions, shaved
- 1 lemon, thinly sliced
- 1/4 cup fresh lemon juice
- 3 tablespoons minced dill
- 3 tablespoons white vinegar
- 2 tablespoons sugar
- 1/2 cup olive oil
- Salt and pepper to taste
Light, Refreshing & Perfect for Summer
I love this dish. Served as a main with fried green tomatoes and crusty baguette or a hearty appetizer, it’s one of my go-to summer staples. You could make the soused shrimp ahead of time and it’ll be good, but it’s best when served immediately. I like to use serrano chiles because they offer a more consistent heat than jalapeños.
In a large sauce pan place the shrimp in just enough water to cover. Add the bay leaf, peppercorns, and the quartered lemon, squeezed.
Bring to a boil over moderately high heat. Add the corn, marjoram, chile and stir once, remove from heat.
Drain and turn into a serving bowl. Remove the lemon and bay leaf. Fold in the scallions and lemon slices.
In a mixing bowl, whisk together all of the ingredients for the vinaigrette until well combined. Pour the vinaigrette over the corn and shrimp. Let stand for 20 minutes tossing occasionally. Serve.
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