Visiting my parents this weekend and my mom pulled out Emeril's Farm to Fork
cookbook that I passed along to her (was in my swag bag from the John Walsh event
). Emeril has this amazing recipe for a summer Lobster salad (served cold) - but we modified it and substituted shrimp. Of course, we grabbed almost all of our ingredients from the awesome local farmers market
. Nothing beats fresh picked sweet corn!
Here is our modified version of the recipe --
- 2 cups roughly chopped ripe tomatoes
- 2 cups dry white wine
- 1/2 cup water
- 1 cup thinly sliced onions
- 3 black peppercorns
- 2 sprigs fresh tarragon
- 2 pounds peeled & deveined shrimp
- 2 tablespoons minced shallot or red onions
- 2 tablespoons champagne vinegar or white wine vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon grated lemon zest
- 1/3 cup plus 1/2 teaspoon extra-virgin olive oil
- 1/2 teaspoon salt, plus more for seasoning
- 1/8 teaspoon cayenne pepper
- 6 ears of fresh sweet local corn
- 1 pint mixed tiny heirloom tomatoes, such as cherry, cherub, grape, or pear, of different colors and sizes
- 2 tablespoons chopped fresh tarragon leaves
- 1 tablespoon chopped fresh parsley leaves
Fill a large bowl with ice and cold water, and set it aside.
In a 4- or 6-quart Dutch oven, or other heavy bottomed pot with a tight-fitting lid, combine the chopped tomatoes, wine, water, onions, peppercorns, and tarragon sprigs. Bring to a boil over high heat, uncovered; then reduce the heat to a simmer and cook for 15 minutes.
Raise the heat to high, add the shrimp to the pot, and cover the pot immediately with a heavy, tight-fitting lid.
Steam the shrimp for a few minutes until it is bright pink/red. Immediately plunge the shrimp into the bowl of ice water, and let it cool for 5 minutes. Remove the shrimp from the ice water and set it on a rimmed baking sheet. Pull off tails, set aside.
In a medium nonreactive mixing bowl, combine the shallot, vinegar, lemon juice, and lemon zest. Whisk in the 1/3 cup extra-virgin olive oil, 1/2 teaspoon salt, and the cayenne.
Cut the tiniest heirloom tomatoes in half, and quarter the larger ones. Add the tomatoes to the corn mixture. Add the shrimp, tarragon, and parsley, and mix gently to combine.
Season lightly with salt and black pepper to taste. Divide the shrimp salad evenly and serve immediately.
Yield: 6-8 servings Like this recipe? Be sure to pin it via Pinterest!