Wednesday, June 12, 2013

Lemon Dill Shrimp and Corn

When is the last time you took a romantic trip together? When I ask that of others, I usually get excuses that always include the "we can't afford to" line. Here is today's romantic tip:
Go on a camping trip together. 

Why camping? It doesn't cost much. There is no tv, computers, and other distractions. You have just the two of you and nature. I admit I am a bit of a snob. I don't like to camp on the dirt. So we camp on the water. Staying over night on a boat under the stars is magical. If you don't have that, get a tent. Time spent camping is magically romantic. 

Now on to today's fabulous recipe. 
I love my fish market. Fresh and wild caught makes a huge difference. Yes it costs more, but you are not putting a previously frozen mushy shrimp in your mouth. Instead you get firm, rich shrimp. If you can find a local fish store that serves fresh caught fish. Do it! I got these extra large wild caught Mexican Shrimp at my local fish market and they were so firm and wonderful!

This dish is tangy and sweet. The perfect summertime dish. Don't remove the shells! It holds in the marinade and also adds a lot of flavor. Wait to remove them until you eat them.

Lemon Dill Shrimp and Corn
adapted from Andrew Zimmern

For the shrimp:

1 pound medium-sized, Pink, Mexican or Ecuadorean shrimp
1 bay leaf
1/2 tbsp. lightly crushed black peppercorns
1 lemon, cut in quarters
2 ears sweet corn kernels, cut from the cob
1/2 cup very thinly sliced green onions
1 fresh hot serrano
2 sprigs fresh marjoram
For the vinaigrette :
1/4 cup fresh lemon juice
2 tbsp. minced dill
2 tbsp. white vinegar
1 tbsp. sugar -or- stevia
1/4 cup olive oil
Salt and pepper to taste

First make the vinaigrette. Add all ingredients to a bowl or measuring cup and stir until combined.

I think it is really important you use fresh non-gmo corn for this recipe. 80% of all corn out there is full of pesticides and is pretty much tasteless compared to good old organic corn. Know your source!

Cutting the corn off the cob is easy. Just use a really sharp knife like so...
Then you end up with this...
Butterfly the shrimp using a small serrated knife, make a shallow cut, just enough to remove the vein in the shrimp. Keep shells on. Rinse with cold water.

In a large sauce pan, place the shrimp in just enough water to cover.

Add the bay leaf, peppercorns, and the quartered lemon, squeezed.
Bring to a boil over moderately high heat.
The second it starts boiling, add the corn, marjoram, chile and stir once, stir again and remove from heat.
Drain immediately, discarding hot water/bay leaf and spill remaining contents into a serving bowl.
Fold in the green onions.
Pour the vinaigrette over the corn/shrimp.
Let stand for 10 to 12 minutes at room temperature, tossing occasionally.
Remove the marjoram sprigs, season and serve 
Here is what it looks like once the shells are removed.

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