Holy smokes, it is hot outside. Gonna need something cool for dinner tonight.
The other day, I was watching the Today Show. Martha Stewart was on demonstrating shrimp and corn salad and I thought it was an interesting idea, but that I could make it better (don’t shoot me Martha fanatics). Now I haven’t tried Martha’s recipe, so it may be a good thing (and I’ll admit that bibb lettuce would have been way better than the way too bitter dandelion greens).
Here’s the ingredients:
1 pound of shrimp
1/3 pound shell pasta
2 ears corn
1/2 Walla Walla sweet onion, diced
a whole mess of basil, julienned
1 clove of garlic, minced
1 teaspoon Dijon mustard
2 Tablespoon sherry vinegar
1/3 cup mayonnaise
1 bunch of dandelion greens (but as I said, a milder lettuce would have been way better)
1/2 cucumber, sliced
I started by cooking the pasta in salted water and grilling the corn until is was nicely charred. When the pasta was done I cooled it down with cold water right away than left it to drain. When the corn was cool enough to handle I cut it off of the cobs.
Meanwhile I boiled the shrimp in water seasoned with salt and a bit of cider vinegar for three minutes, then immediately plunged them into an ice bath to cool.
While everything was cooking, I made a creamy vinaigrette with the garlic, mustard, sherry vinegar and mayonnaise. Then I simply stirred together the shrimp, corn, pasta, basil and onion.
To plate I made a bed of greens and cucumber, then topped it with a generous scoop of the salad.
How was it? Delicious. Seriously, the only mis-step here was the dandelion greens (they were just way too strong for the delicate flavor of the pasta salad). The cucumbers, however, were a lovely accompaniment. It was nice to have a cool, tasty meal on a day that was way too hot. The husband really liked it too (and he’s not even a big fan of shrimp). The best part? Plenty of leftovers for lunch tomorrow (it’s still supposed to be way to hot then too).