About Us saturday chef recipe

Seared Prawns with Avocado & Corn Salsa

Original date aired: July 24th, 2010

Overview

This light, refreshing meal is perfect for a hot summer night.  TIP - shrimp overcook quickly and are done as soon as they turn pinkish white and feel firm to the touch.  I serve this salad in a martini glass - it makes a beautiful presentation and emphasizes the beautiful colours throughout.


Ingredients

Your mise en place includes:

The Shrimp

  • 12 shrimp, peeled & deveined
  • 1 clove garlic, minced
  • 1 tsp coriander, ground
  • 1 tsp dried oregano
  • 1/2 tsp cumin, ground
  • 3 Tbsp extra-virgin olive oil

The Corn Salsa

  • 1 ripe avocado, cut into 1/4 inch cubes
  • 2 Tbsp fresh lime juice
  • 1 ripe red tomato, seeded and cut into 1/4-inch cubes
  • 1 cup sweet corn
  • 1 green onion, chopped
  • 1/4 cup fresh basil leaves or cilantro, chopped
  • coarse salt (kosher or sea) & freshly ground black pepper
  • 1/4 cup extra virgin olive oil

Directions
  1. Place the garlic, coriander, oregano, cumin & pepper into a mixing bowl and whisk in the olive oil.
  2. Add the shrimp, and toss to coat.
  3. Cover the shrimp and let it marinade in the refridgerator for 30 minutes to an hour.
  4. Place the corn into a frying pan and saute until brown.
  5. Remove from the pan and place into a bowl to cool.
  6. Once cool, add the diced avocado to the bowl, then the lime juice, tomatoes, green onions, fresh herbs & olive oil.
  7. Season with salt & pepper and set aside to marinade.
  8. When you are ready to eat, cook the shrimp on the grill on medium heat, until just cooked through (see cooking tip above).  
  9. Spoon the avocado and corn salsa into martini glasses or serving bowls and spoon the shrimp on top.

Enjoy!  For questions about this recipe or about any recipe on our website, please email me at chefjudywood@meezcuisine.com.

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