It was great to celebrate summer produce with a food demo yesterday at the Red Stick Farmer’s Market. With beautiful seasonal corn, tomatoes and cucumber in abundance, it served as a great base for a shrimp bowl. Thanks to Anna Marie Seafood Company, Lena Farm, Chenier Farm and the Fekete Farm for great produce and homemade jelly for the dish.
Not only was this a simple dish, but one that was easy to make with two different flavors to mix things up. This is an easy dish to make before hand and store as individual servings in the fridge for go-to lunch or dinner meals during the week. Depending on your preference, you can make the shrimp all at once and either warm the shrimp separate, or eat cool bowls. I prefer to cook the shrimp two servings per person at a time by making individual and double serving-sized ziploc bags of shrimp that I stock in the freezer. Mix and store the dressings in mason jars or small containers and add 1-2 tbsp. to each serving before eating. The base ingredients are for 8 servings and each dressing is for 4 servings. Check out the two recipes below.
Prep time: 20 mins
Cook time: 7 minutes
Ingredients:
4 cups of fresh corn (4-5 ears)
2 cups diced tomato (2-4 small tomatoes)
2 cups of diced cucumber
1 cup micro greens (optional)
1/2 cup green onion
Shrimp ingredients:
2 lbs shrimp (5-6 pieces per serving)
1 tbsp. onion powder
1 tbsp. coarse black pepper
1/2 tbsp. sea salt
2 tbsp. olive oil
Dressing 1 ingredients:
2 tbsp. Lena’s hibiscus and bishop crown pepper jelly
1/4 cup balsamic vinegar
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. coarse black pepper
Dressing 2 ingredients:
1/4 cup rice wine vinegar
2 tbsp. chopped fresh orange mint
2 tbsp. chopped parsley
2 tbsp. chopped yellow onion
2 tbsp. fresh lime juice
1 tbsp. olive oil
1 tsp. sea salt
1 tsp. coarse black pepper
Directions:
1. If cooking shrimp all at once, add peeled and deveined shrimp to a large ziploc bag, add seasoning and oil and close it. Massage or shake shrimp to distribute seasoning evenly. Let sit so Flavor soaks in.
2. Shuck and rinse corn to remove strings. In a large bowl, cut corn off of cob into bowl, one at a time.
3. Peel cucumber in one-inch strips leaving some skin for additional nutrients. Cut in half, then cut in half again. Cut the fourth of cucumber in half horizontally, then into strips before dicing to get a small dice. Repeat with remaining three pieces.
4. On a cutting board score and dice tomato and add to bowl.
5. Rinse and chop green onion and add to bowl. Mix with a spoon and add evenly to individual containers.
6. To make dressing one, add jelly and vinegar to a mason jar or small container and mix with a fork until jelly is dissolved. Add oil and seasoning. Store until ready to use.
7. To make dressing two, chop mint and onion and add to mason jar or container. Add vinegar, oil and seasoning and mix well. Store until ready to use.
8. Heat a large skillet over medium- high heat for two minutes. Add shrimp to skillet in an even, flat layer. Cook for 2-3 minutes per side. *If all of the shrimp doesn’t fit into the skillet, lower heat for the second batch to prevent over cooking shrimp.
9. Add dressing and shrimp to a pre-made bowl and enjoy!
