Shrimp & Corn Curry Salad

When we are doing big barbecues, having a curry shrimp & corn salad with is an amazing side to any main dish. It can also serve as a main dish for the non-meat eaters. If a vegan shows up then turn your back to them as you pick the shrimp out of the bowl and hand them over their own special dish.

Ingredients

  • Shrimp Preparation 
  • 1 cup yellow onion, rough chopped
  • 1 shallot, quartered
  • 1 cup fennel bulb, rough chopped
  • 1/4 cup fresh ginger, peeled and rough chopped
  • 1/2 teaspoon sugar
  • 1 tablespoon Madras curry powder (or more)
  • 14 ounces of unsweetened coconut milk (avoid lowfat)
  • 1 pound of local shrimp, peeled and deveined (you can leave the tails on)
  • 2 tablespoons cilantro, finely chopped
  • 2 tablespoons chives, finely chopped
  • 1 cup cashews, roasted and chopped
  • Kosher salt and freshly ground black pepper
  • Corn Salad
  • 8 ears of corn, shucked, grilled then remove the kernels
  • 3 red bell peppers, cored and cut into thirds, grill until lightly charred on both sides
  • 2 red onions, peeled and sliced into 1/2 inch disks, grilled until black grill marks are on both sides
  • 1 pint of cherry tomatoes, grilled
  • 1/4 cup cilantro, washed and finely chopped
  • 2 jalapeño peppers, seeded and finely chopped

Making it

  • Make the corn salad early in the day by turning the grill to medium-high, grill all the veggies until the show a little char to them and put in a large bowl and mix Sith cilantro and jalapeños, drizzle with olive oil, season with kosher salt and freshly ground black pepper, set aside and then cover when cooled (you do not want to steam them)
  • Make the shrimp curry by taking the onion, shallot, fennel, and ginger and pulse in a food processor fitted with a metal blade until finely chopped, drizzle olive oil in a sauté pan that is over medium heat, add mix with sugar and curry powder, stir for about 6 minutes until just browning, add milk and jalapeños and cook for 8-10 minutes until thickened, add the shrimp and herbs and cook for 3-4 minutes, mix with the corn salad, season to taste and serve chilled or at room temperature, top with chives or scallions

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