Shrimp and Corn Salad
Salads • Thai
Description
Shrimp and Corn Salad
Ingredients
- Corn Cobs 4 pieces
- Onion 1 head
- Shrimp 20 oz
- Bay leaf 1 piece
- Orange zest 1 piece
- Green peppercorns 10 pieces
- Water 6 cups
- Dry White Wine 1 cup
- Olive Oil 2 tablespoons
- Rice Vinegar for Sushi 2 teaspoons
- Coarse Salt to taste
- Ground Black Pepper to taste
- Eel 1 piece
- Avocado 2 pieces
- Mint Leaves 0 oz
Step-by-Step Guide
Step 1
Peel the shrimp. Using a sharp knife, cut the kernels from the corn cobs. Remove the zest from the orange in strips.
Step 2
In a saucepan, combine the shrimp shells, remaining corn cobs, onion cut into quarters, orange zest, bay leaf, black pepper, water, and wine. Bring to a boil and simmer for 15 minutes.
Step 3
Strain the broth and return it to the pot. Bring to a boil.
Step 4
Add the shrimp and corn kernels to the boiling broth. Cook for 2–3 minutes until the shrimp are done. Strain, reserving 1 tablespoon of the broth. Chill well.
Step 5
In a bowl, mix the reserved tablespoon of broth, oil, and vinegar. Season with salt and pepper. Then squeeze the juice of half the orange. Add the shrimp and corn, and mix well. Refrigerate for 10–15 minutes.
Step 6
Arrange the lettuce leaves on plates. Top with the salad, slices of peeled avocado, and mint leaves. Drizzle with the remaining juice from the bowl and the juice of the other half of the orange. Season with salt.
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