Skip to main content

Corn Salad with Shrimp and Fennel Fronds #KitchenMatrixCookingProject

By

Here we are at the third #KitchenMatrixCookingProject post for June. This month, Karen of Karen's Kitchen Stories selected our recipes. This week she has us looking at Corn + 12 Ways. You can read more about our project: here. We'd love to have you join us. And, if you don't have a copy of his cookbook, you can read his corn matrix online. Now that it's corn season, I am looking forward to trying several of Bittman's ideas such as corn and coconut milk, corn with saffron, and corn with crab cakes! Before I get to my selection, here's what the other bloggers made...

Getting Corn-y



Corn Salad with Shrimp and Fennel Fronds
I actually bought corn for our Fathers' Day feast, knowing that I needed to make a Bittman corn recipe. So this was perfect. I did adapt slightly as my corn wasn't as fresh as I'd like to eat it raw, so I blanched it. And I swapped in fennel fronds for the tarragon.


And it was definitely a hit for our Fathers' Day dinner. I saw my dad take, at least, two helpings.

Ingredients serves 8 to 10

  • kernels from 5 cobs, approximately 4 C (raw or blanched)
  • 12 large shrimp, peeled and deveined
  • 1/2 C halved organic cherry tomatoes
  • juice from 1 organic lemon (I used a Meyer lemon)
  • 2 to 3 T olive oil
  • freshly ground salt, to taste
  • freshly ground pepper, to taste
  • 2 to 3 T fresh fennel fronds, chopped


Procedure
Poach the shrimp. Once they are cool enough to handle, slice them in half, lengthwise. In a large mixing bowl, place the kernels, shrimp, and tomatoes. Drizzle in the lemon juice and pour in 2 to 3 T olive oil. Toss to coat. Season to taste with salt and pepper. Before serving, fold in fennel fronds. 

Labels:

Comments

  1. KarenJune 18, 2018 at 10:22 PM

    Beautiful salad. Don't you love it when you dad takes more than one helping? Totally a "hold your breath" moment!

    ReplyDelete
    Replies
    1. Camilla M. MannJune 19, 2018 at 6:00 AM

      Definitely! Thanks for picking the corn matrix this week. I don't think I would have focused on those otherwise.

      Delete
  2. A Day in the Life on the FarmJune 19, 2018 at 4:02 AM

    Glad your salad was a hit and that you had a nice celebration with your Dad.

    ReplyDelete
    Replies
    1. Camilla M. MannJune 19, 2018 at 6:01 AM

      Thanks, Wendy. It was a nice, relaxing celebration.

      Delete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

By
If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce
1 comment
Read more

Aloo Tiki {Pakistan}

By
To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P
9 comments
Read more

Meyer Lemon Custard-Filled Matcha Turtles #BreadBakers

By
#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our  Pinterest board  right here. Links are also updated after each event on the  Bread Bakers home page .  We take turns hosting each month and choosing the theme/ingredient. This month Stacy of Food Lust People Love  is hosting and she wrote: "Your bread can be large, as in one big animal, or small - animal-shaped rolls. Use your imagination! Points for flavor and shape!" If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com. Here's the animal-shaped bread basket from the #BreadBakers... Beef and Sweet Onion Dim Sum Pandas from Karen's Kitchen Stories Bird Bread Rolls from Ambrosia Easter Bunny Buns from Cook with Renu Ham and Cheese Elephant Rolls from Food Lust People Love Hedgehog Bread from Making Mir
15 comments
Read more