Sponsored Wild American Shrimp
Add fresh from the garden basil and flat leaf parsley to complement the natural earthy flavors and take this salad to the next best summer salad ever!
Serve this uh-mazing salad over grilled romaine lettuce hearts during a chill weekend. Take it as a side dish for your next weekend party. You will be the bomb guest! Or serve it simply with fresh sliced tomatoes for a busy weekday meal.
Want to take this meal to the next level? Bake a cast-iron skillet corn bread. Tip: Use the bacon fat to make the cornbread. Yes, there is bacon in this salad!
This recipe is so damn good I created a word to sum it up—#summertimeswoon.
Cook notes: This recipe may appear busy, but not one you will care about spending time with. You can save time and make it ahead up to two days.
Wild American Shrimp and Peach-Corn Chopped Salad
2 medium whole peaches, (about 1 ½ cups)
10 ounces medium Wild American Shrimp, peeled and deveined
2 ears of corn on the cob (about 1 ½ cups)
2 slices bacon
1 medium jalapeno pepper
2 teaspoons lime juice
½ teaspoon coriander powder
½ teaspoon cumin
1/8 teaspoon kosher salt
Dash ground black pepper
Fresh basil (about five or six large leaves)
2 springs fresh flat leaf parsley
- Boil a pot of water on the stovetop on high heat.
- Slice an X in the bottom of the peaches and drop into the boiling water for thirty seconds.
- Use a spider or slotted spoon to remove the peaches from the water, reserving the water and plunge the peaches into an ice bath for several minutes. Peel the skin from the peaches.
- Add the shrimp to the boiling water and cook about four minutes on high heat or until the shrimp is no longer translucent. Smaller shrimp will cook faster. Drain the shrimp and add the shrimp to the ice bath for four to five minutes to stop the cooking process.
- While the shrimp cool off in the ice bath, bring fresh water to boil on the stovetop. Add the corn to the boiling water, cover and turn off the heat. Let the corn sit in the water for ten minutes.
- Pat the shrimp dry with paper towels. Cover and refrigerate to further chill the shrimp while you prepare the salad. You want chilled firm shrimp.
- While the corn cooks, fry the bacon slices in a skillet. Reserve the bacon fat for the cornbread if you decide to go that route. Dry the bacon on a paper towel. When cool to the touch, mince into bacon bits.
- Remove the corn from the pot and let it cool on a rack. When the corn is cool enough, cut the kernels from the cob. Freeze the cobs to make a vegetable stock later if desired.
- While the corn cools, dice the peaches.
- Cut the jalapeno in half lengthwise. Remove the seeds and ribs. Wear protective gloves or handle the pepper with a paper towel as you work. Slice the halves into thin half-moons.
- Mince the shallot.
- Remove the chilled shrimp from the refrigerator and chop into bite-size pieces. Add the shrimp to a three-quart mixing bowl.
- Add the diced peaches, corn, jalapeno, and bacon to the bowl.
- Chopped the fresh herbs.
- Add the lime juice, spices, and chopped fresh herbs to the bowl. Stir carefully so you don’t break up the peaches. Serve Wild American Shrimp and Peach-Corn Chopped Salad immediately or cover and refrigerate until ready to serve.
There are a number of awesome reasons to care about where your shrimp comes from and who is catching or harvesting it.
- You support American shrimpers
- You stand for a healthy environment
- You care about local economies
- Plus wild American shrimp taste delicious!
Need to buy Wild American Shrimp? Check the Wild American Shrimp buying guide for chefs/businesses and home cooks.
Want to chat more about sustainable seafood? Got a question about the recipe? I’d love to hear from you. Hit me up in the comments, email me or let’s connect on Facebook and Twitter. #summertimeswoon