image description June 18, 2012

Low Country Soused Shrimp with Sweet Corn

Low Country Soused Shrimp with Sweet Corn

Ingredient List Print Recipe

The Shrimp

  • 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

The Vinaigrette

  • 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

By Andrew Zimmern

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.



Like this recipe? You may also enjoy: 

Pickled Shrimp with Artichokes
New Orleans-Style Barbecue Shrimp
Hastings-Style Shrimp




Recipe Name
Low Country Soused Shrimp
Published On
Average Rating
4 Based on 1 Review(s)



Powered by Facebook Comments