Spicy Shrimp With Blistered Cucumbers Corn And Tomato Recipes

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SPICY SHRIMP WITH BLISTERED CUCUMBERS, CORN AND TOMATO



Spicy Shrimp With Blistered Cucumbers, Corn and Tomato image

When warm weather arrives, the best recipes are the simple ones that allow seasonal produce to shine. In this recipe, shrimp gets a quick marinade in lime juice, ginger and garlic while the rest of the salad is assembled. Pan-searing cucumbers and corn deepens their flavor and adds a pleasant contrast to the fresh tomatoes. The Thai-style vinaigrette adds zingy brightness. Serve this salad over rice studded with mint and scallions, or as a side dish to grilled steak or pork. The shrimp and the dressing (minus the chives) can be made ahead and stored in the fridge for a day or so in advance, just be sure to bring them to room temperature before tossing everything together.

Provided by Colu Henry

Categories     dinner, weekday, salads and dressings, seafood, vegetables, main course, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

1/2 cup fresh lime juice (from 3 to 4 limes)
3 tablespoons olive oil
2 teaspoons grated ginger
1 large garlic clove, grated
Kosher salt and black pepper
1 pound jumbo shrimp, peeled and deveined, tails removed
1 serrano or Fresno chile, thinly sliced, plus more to taste
2 tablespoons finely chopped chives or scallions, plus more to taste
1 tablespoon fish sauce, plus more to taste
1 teaspoon light brown sugar, plus more to taste
2 medium tomatoes, cored and cut into 1/2-inch wedges
1 medium shallot, thinly sliced into rings
1 1/2 cups roughly chopped seedless cucumber (such as English or Persian), cut into 1/2-inch pieces
1 1/2 cups raw corn kernels (from about 2 ears of corn)
1/4 cup cilantro (optional), leaves and tender stems, roughly chopped
Flaky sea salt (optional), for serving

Steps:

  • In a large bowl, whisk together 1/4 cup lime juice, 1 tablespoon olive oil, plus the ginger and garlic; season well with salt and pepper. Add the shrimp, toss to coat and set aside.
  • Make the dressing: In a medium bowl, whisk together the remaining 1/4 cup lime juice with the chile, chives, fish sauce and brown sugar until it dissolves. Taste and adjust seasonings accordingly.
  • In a large bowl, gently combine the tomatoes and shallot and set aside.
  • Heat a large cast-iron skillet over medium-high until very hot, about 2 minutes. Add the remaining 2 tablespoons oil and when it shimmers, add the cucumbers and corn. Season with salt and pepper. Allow the vegetables to cook, undisturbed, until they begin to brown and caramelize in spots, 2 to 3 minutes. Cook, stirring occasionally, until golden all over, 4 to 6 minutes. Remove from heat and allow to cool slightly, then toss with the tomato-shallot mixture and half the dressing.
  • Wipe out the pan and heat over medium-high. Leaving the marinade behind and discarding it, add shrimp to the pan and sear until just cooked through, 1 to 2 minutes each side. Alternatively, grill over medium heat, 2 to 3 minutes a side. Add the shrimp to the salad, gently toss to coat and serve on a large platter or in a large bowl. Drizzle with remaining dressing and scatter with cilantro and flaky sea salt, if using.

SPICY GRILLED SHRIMP



Spicy Grilled Shrimp image

Provided by Molly O'Neill

Categories     dinner, main course

Time 10m

Yield Twenty servings

Number Of Ingredients 7

1 1/2 cups olive oil
3/4 cup fresh lemon juice
9 large cloves garlic, peeled and minced
1 1/2 teaspoons freshly ground pepper
1/4 cup Tabasco sauce
10 pounds jumbo shrimp, in the shell
Kosher salt to taste

Steps:

  • Whisk the oil, lemon juice, garlic, pepper and Tabasco sauce. Divide between 2 large bowls. Place half of the shrimp in each bowl and toss with the marinade. Refrigerate overnight. Preheat a grill or broiler. Grill or broil the shrimp until just cooked through, about 1 1/2 minutes on each side. Season with salt.

Nutrition Facts : @context http, Calories 310, UnsaturatedFat 15 grams, Carbohydrate 4 grams, Fat 19 grams, Fiber 0 grams, Protein 31 grams, SaturatedFat 3 grams, Sodium 1302 milligrams, Sugar 0 grams, TransFat 0 grams

FRESH CORN SALAD WITH SPICY SHRIMP AND TOMATOES



Fresh Corn Salad With Spicy Shrimp and Tomatoes image

This stunning salad is so summer. Made with fresh tomatoes, corn and bell pepper. love the bright colors. My grandmother always said that you should try to always make sure your table is multi-colored - never put out a meal that is monochromatic! It's dressed with a zesty mixture of lime juice, vinegar, olive oil and chile pepper. Bring this salad to your next outdoor get-together. It can stand up to the heat and is totally delectable!

Provided by honeysage.com

Categories     One Dish Meal

Time 30m

Yield 1 salad, 6 serving(s)

Number Of Ingredients 14

6 ears fresh corn, cleaned and the kernels cut off
1 lb medium shrimp, peeled and deveined
10 ounces cherry tomatoes, cut in half
1 red bell pepper (raw or roasted)
1 1/2 teaspoons cajun seasoning
1 tablespoon olive oil
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
2 tablespoons fresh parsley, minced
2 tablespoons fresh lime juice
2 tablespoons olive oil
1 teaspoon white vinegar
1 teaspoon dried ancho chile powder
salt & fresh ground pepper

Steps:

  • -Place the corn kernels in a saucepan and cover with water. Bring to a boil, then drain and rinse with cold water. Set aside to cool.
  • In a bowl, mix the cajun seasoning and the shrimp. Over medium heat, put the olive oil in a large skillet. When it's hot, add the shrimp, garlic and red pepper flakes. Cook the shrimp 2 minutes on each side. Remove from the pan to cool.
  • To make the dressing, just combine the lime juice, vinegar, olive oil and chile powder with a small whisk.
  • Place all salad ingredients in a large bowl and pour the dressing over. Toss gently and taste to see if it needs anything (salt, pepper, lime -- ).
  • You can serve it at room temperature, or chilled. Or even slighly warm, I would imagine. It's just delicious, as well as easy and quick!

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