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 (@ 15 per pound)
  • 1 bay leaf
  • 1T crushed peppercorns
  • 1 lemon in quarters
  • 3 ears sweet corn kernels, cut from the cob
  • 1 cup shaved scallions
  • 1 lemon thinly sliced
  • 2 fresh hot green chiles, split
  • 5 sprigs fresh marjoram

The Sauce

  • ¼ cup fresh lemon juice
  • 3T minced dill
  • 3T white vinegar
  • 2T sugar
  • ½ 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 side with pulled pork, it’s one of my go-to summer staples. You could make this ahead of time & it’ll be good, but it’s far superior when served immediately. I like to use serrano chiles (found at just about any grocery store) 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.
Pour the vinaigrette over the corn/shrimp.
Let stand for 20 minutes tossing occasionally.



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