Serves 6
45 min
Warm Summer Shrimp Salad
Recipe GLPR0a29e38efde108
A vibrant warm salad featuring succulent shrimp poached in a rich broth made from their own shells, tossed with fresh sweet corn, ripe tomatoes, and bright citrus notes. Finished with a silky lemon-mayonnaise dressing and topped with fresh basil and delicate microgreens for a light yet satisfying summer main course.
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Ingredients
2 pounds Large shrimp (21/25 count), peeled and deveined, shells reserved
2 tablespoons Coarse salt
to taste Freshly ground white pepper
4 cups Water
3 cups Fresh sweet corn kernels, scraped from cob
1 tablespoon Corn oil or pure olive oil
2½ medium to large Heirloom tomatoes, cored and chopped
1 Fresh lemon zest (finely grated)
1 Fresh lemon juice
1 Fresh lemon, quartered (for poaching broth)
¼ cup Mayonnaise
½ small bunch Fresh basil leaves, chopped
½ cup loosely packed Microgreens or arugula
Directions
Place the reserved shrimp shells in a large pot with 4 cups of water and 2 tablespoons of coarse salt. Bring to a boil, then reduce heat and simmer for 10 minutes to infuse the broth with shrimp flavor.
Strain the shrimp broth through a fine-mesh sieve into a clean pot, discarding the shells. Add the quartered lemon to the broth and return to a gentle simmer.
Carefully add the peeled and deveined shrimp to the simmering broth. Cook for 3–4 minutes, or until the shrimp are opaque throughout and firm to the touch (internal temperature reaches 145°F). Avoid overcooking, as shrimp toughen quickly. Remove from heat.
Using a slotted spoon, transfer the cooked shrimp to a cutting board. Discard the cooked lemon quarters and reserve 1/2 cup of the warm broth for the dressing.
Cut the cooked shrimp into bite-sized pieces and place in a large serving bowl.
Lightly warm the corn oil in a skillet over medium-high heat. Add the fresh corn kernels and sauté for 2–3 minutes, stirring occasionally, until the kernels are tender and lightly caramelized. Season with white pepper to taste.
Add the warm corn to the bowl with the shrimp. Gently fold in the chopped tomatoes.
In a small bowl, whisk together the mayonnaise, fresh lemon juice, finely grated lemon zest, and 2–3 tablespoons of the reserved warm broth until you reach a smooth, pourable dressing. Season with additional white pepper and salt to taste.
Pour the warm lemon-mayonnaise dressing over the shrimp and vegetable mixture, and gently toss to combine, keeping the salad warm and allowing flavors to meld.
Divide the warm salad among six serving bowls or plates. Top each portion with fresh chopped basil and a generous pinch of microgreens or arugula. Serve immediately while still warm.
