Both local shrimp and corn should be available in the next couple of weeks. In anticipation of these favorites, we are repeating two corn recipes from one of our first columns. Both recipes have been enjoyed by a large number of people and we wanted to give those who might have missed them the first time an opportunity to try them now. The sauteed corn with prosciutto is incredibly easy, but also incredibly good. The flavors are enhanced even more by the addition of fresh basil, when it's available. The crab cake recipe is a wonderful combination of corn and crab meat topped with a corn and tomato salsa. We found this recipe in an ancient magazine (and one we'd never seen before) while waiting to see a Miami area psychic recommended by Merry's daughter. Not only was Rosella (the psychic) very interesting, this recipe alone was worth the visit. We hope you will give it a try. The shrimp recipe we've included is from Lee Bailey's Long Weekends cookbook (Clarkson N. Potter, 1994). If you haven't looked through a copy of this book, you've missed some great recipes and several beautiful photographs of Sullivan's Island. (We won't admit how many times we biked around Sullivan's before we finally located the wisteria arbor pictured on page 29.) We've taken a few liberties with the shrimp and bean salad recipe, mainly to shorten the overall time of preparation. We, along with many of our friends, have prepared this abbreviated version of Mr. Bailey's recipe on numerous occasions.

 

WARM SHRIMP, WHITE BEAN, AND TOMATO SALAD

This recipe can be assembled very quickly if you prepare the vinaigrette and marinade hours ahead of time. When you start the final preparation, add the shrimp to the marinade and continue with the recipe.

Ingredients:

2 cans (15 oz) small white beans, rinsed and drained

Vinaigrette:

2 TBS balsamic vinegar
1 generous tsp Dijon mustard
1/2 tsp freshly ground black pepper
5 TBS olive oil
3 TBS vegetable oil

Shrimp:

1 1/4 lb. shrimp, peeled and deveined
1/4 tsp dried ginger
2 garlic cloves, minced or pressed
1/2 cup fresh lemon juice
1/4 cup soy sauce
1 TBS honey
3 TBS vegetable oil

Assembly:

1 small onion, finely chopped
1 TBS vegetable oil
1 large head Boston lettuce, washed, dried and cut into julienne strips
1 tomato, peeled, seeded and coarsely chopped
Freshly ground pepper

After beans are rinsed and drained, set aside in colander until ready to assemble salad. Combine the vinegar, mustard and pepper in a small mixing bowl. Slowly whisk in oils until mixture is thick. Set aside.

Combine the ginger, garlic, lemon juice, soy sauce and honey in a small mixing bowl. Add shrimp and marinate 30 minutes.

Saute chopped onion in 1 TBS oil just until soft. Add to drained beans.

When ready to assemble, cover salad plates (or a large platter) with lettuce. Toss the beans and onion with 1/4 cup of the vinaigrette. Place bean mixture on lettuce and top with chopped tomato. Place 3 TBS oil in large skillet and over high heat, quickly saute shrimp until done. Top the salad with sauteed shrimp, freshly ground pepper and a small amount of vinaigrette. 4-6 servings.



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