← Back to Search Results
Fresh Corn Salad, Shrimp, Jalapeño, Red Onion & Crème Fraîche

Photo by: Jacqui Melville
Comments: 0
 

Recipe

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.

Yield: Serves 4 as a main

Ingredients

  • 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

Directions

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.

Notes

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

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added sea salt per serving.

219kcal (11%)
179mg (7%)
15g
2g
16g (25%)
0g
2g (12%)
7g
6g
35mg (12%)
5g
7g
43mg
379mg
59mcg RAE (2%)
11mg (18%)
50mg (5%)
2mg (9%)
 

Would you like to leave a comment about this recipe?

Notify me of new comments on this recipe. Add comment

We'd love to hear what you think!

Please or to add a comment to this recipe.
 

Sign up for
The Cookstr Weekly

Free handpicked cookbook recipes delivered straight to your inbox

Explore Cookbooks on Cookstr

raos-cookbook Rao's Cookbook
by Frank Pellegrino
fresh-from-the-farmers-market-year-round-recipes-for-the-pick-of-the-crop Fresh from the Farmers' Mar...
by Janet Fletcher
le-bernardin-cookbook Le Bernardin Cookbook
by Eric Ripert, Maguy Le Coze
125-best-vegan-recipes 125 Best Vegan Recipes
by Maxine Effenson Chuck, Beth Gurney
unforgettable-desserts Unforgettable Desserts
by Dede Wilson
usa-cookbook U.S.A. Cookbook
by Sheila Lukins
complete-book-of-indian-cooking-350-recipes-from-the-regions-of-india Complete Book of Indian Coo...
by Suneeta Vaswani
the-sweet-life The Sweet Life
by Kate Zuckerman
new-american-table New American Table
by Marcus Samuelsson
everyday-chinese-cooking Everyday Chinese Cooking
by Katie Chin, Leeann Chin
the-south-american-table-the-flavor-and-soul-of-authentic-home-cooking-from-patagonia-to-rio-de-janeiro-with-450-recipes The South American Table: T...
by Maria Baez Kijac
secrets-of-slow-cooking-creating-extraordinary-food-with-your-slow-cooker Secrets of Slow Cooking: Cr...
by Liana Krissoff
the-sushi-experience The Sushi Experience
by Hiroko Shimbo
big-fat-cookies Big Fat Cookies
by Elinor Klivans
Close_overlay

Thanks for signing up!

You'll receive an activation email in your inbox shortly. Don't forget to click that link and activate your new Cookstr.com account!

Already a member? Sign in here
Close_overlay

Sign up for Cookstr!

  • Receive a free, handpicked selection of recipes in your inbox weekly
  • Save, share and comment on your favorite recipes in My Cookstr
  • Get updates on new cookbooks, Cookstr features, and other exclusives we know you'll love
Spinner
By signing up you accept the
Terms of Use and Privacy Policy
New to Cookstr? Sign up here
Close_overlay
close
Thanks for commenting!
Would you like to share your comment on Facebook or Twitter?