- Course: Main Course
- Total Time: Under 1 Hour
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 0 Times
This is a dish I have made in various forms many a time but I tried and tested this version on two good friends, Jenni Draper and Rosanne Hyland, my former bosses from Circa, so the pressure was on. Luckily all went well and they heartily agreed with me that this is a truly splendid main-course salad, so fresh and flavorsome.
- 2 ears corn, husks removed
- Sea salt and freshly ground black pepper
- 1 2/3 cups sunflower oil
- 1 sprig tarragon
- 12 raw large shrimp, peeled and deveined
- 2 tablespoons pickled jalapeño, roughly chopped
- 1/4 red onion, thinly sliced
- 1 short cucumber, quartered and cut into chunks
- 2 tablespoons crème fraiche
- Juice of 1/2 lemon
- 3 scallions, thinly sliced
- 2 tablespoons mint leaves, shredded
- 1 bunch small-leaf cilantro
Fill a saucepan with 6 cups of water, add the corn and some salt and bring to a boil, then reduce to a simmer and cook for 9-12 minutes. Once cooked, take off the heat and allow the corn to cool in the liquid, then shave the kernels from the cobs, using a sharp knife, and place into a large bowl. Discard the cooking water and ears or save to make a broth.
Place the sunflower oil and tarragon in a 4-cup capacity saucepan and bring to a simmer, then immediately take off the heat and add the shrimp. Leave for 5-10 minutes. You only want to slightly confit the shrimp. You can, if you like, steam the shrimp. Remove with a slotted spoon.
Add the jalapeño, onion, cucumber, crème fraîche and 8 of the shrimp along with 1 teaspoon of the confit oil, lemon juice, season with salt and pepper and mix gently. Mix in half of the scallion, mint and cilantro. Arrange on a plate and top with the rest of the shrimp, scallion and herbs.
Add the cobs of the corn back to the saucepan of cooking water and simmer for 6-10 minutes or until the flavor has intensified. Now, you have a beautiful vegetarian broth to use in soups or purées.
© Wilkinson 2012
Nutritional information is based on 1/8 teaspoon added sea salt per serving.