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Gallery Shrimp and Corn Salad in Bibb Lettuce Cups Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved 2 1/3 cups corn kernels (from 4 ears corn), cobs reserved 1 medium onion, quartered 10 strips orange zest, each 3 inches long (from 1 orange), orange reserved and halved 1 bay leaf 10 whole black peppercorns 6 cups water 1 cup white wine 2 tablespoons extra-virgin olive oil 2 teaspoons rice vinegar (not seasoned) Coarse salt and freshly ground pepper 1 head Bibb lettuce, leaves separated 2 firm, ripe Hass avocados, halved, pitted, peeled, sliced lengthwise, and cut into small pieces 1 cup fresh mint, leaves torn if large

Gallery Shrimp and Corn Salad in Bibb Lettuce Cups

Recipe Summary Servings: 4

Shrimp and Corn Salad in Bibb Lettuce Cups

Shrimp and Corn Salad in Bibb Lettuce Cups

Shrimp and Corn Salad in Bibb Lettuce Cups

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 pound (about 36) small to medium shrimp, peeled and deveined, shells reserved 2 1/3 cups corn kernels (from 4 ears corn), cobs reserved 1 medium onion, quartered 10 strips orange zest, each 3 inches long (from 1 orange), orange reserved and halved 1 bay leaf 10 whole black peppercorns 6 cups water 1 cup white wine 2 tablespoons extra-virgin olive oil 2 teaspoons rice vinegar (not seasoned) Coarse salt and freshly ground pepper 1 head Bibb lettuce, leaves separated 2 firm, ripe Hass avocados, halved, pitted, peeled, sliced lengthwise, and cut into small pieces 1 cup fresh mint, leaves torn if large

Directions

Bring shrimp shells, corncobs, onion, orange zest, bay leaf, peppercorns, water, and wine to a simmer in a large pot. Cook for 15 minutes. Strain through a fine sieve; discard solids. Return liquid to pot, and bring to a boil. Add shrimp and corn kernels, and cook until shrimp are opaque, 2 to 3 minutes. Strain, reserving 1 tablespoon cooking liquid. Refrigerate until chilled, up to 2 hours.

Whisk together reserved poaching liquid, oil, and vinegar in a large bowl. Season with salt and pepper. Juice 1 orange half into bowl. Add shrimp and corn, and toss to coat. Refrigerate until chilled, 10 to 15 minutes.

Arrange lettuce leaves on each of 4 plates. Top with a scoop of shrimp-corn mixture. Top with avocado and mint, and drizzle with juices from bowl. Juice remaining orange half over tops, and season with salt.

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All Reviews for Shrimp and Corn Salad in Bibb Lettuce Cups

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Shrimp and Corn Salad in Bibb Lettuce Cups

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest