20258328_10210202426719502_1348156829950459464_nLiving in the Garden State (that would be New Jersey)Summer here produces some of the country’s finest produce, namely Tomatoes and Corn.  Our markets and backyards are bursting with this bounty and they BEG to be used in many ways.  I try to be creative keeping true to cuisines and flavor profiles.  This Warm Tomato and Corn Shrimp Salad came about while wondering what to cook one summer’s night.  The Shrimp, for this dish to be a success have to be fresh and US Wild Caught.  Our markets are getting more and more of these shrimp for those of us who aren’t lucky enough to live where the Shrimp boats operate. Many of my local (Central Jersey Shore) supermarkets and seafood markets carry the U.S. caught Wild Shrimp.  They just are better looking…better tasting..better for you.  In Asbury Park near me is Local 130, a wonderful fishmonger who specializes in LOCAL fish and seafood as well as wonderfully well sourced and sustainable product from other U.S. locations.  These Shrimp came from off the coast of South Carolina.  Like little sweet crisp sea candies. The shrimp is sauteed then tossed with lightly sauteed corn off the cob and diced ripe tomatoes.  Then a dressing is poured over the whole thing that’s been infused with fresh Rosemary and its all tossed together and served on a platter over baby greens.  I like the Baby Arugula.  Baby Spinach or Baby Kale work too.  Let’s make some Shrimp Salad now!!

2 lbs shelled and deveined US WILD CAUGHT SHRIMP.  The 16-20 size is what I use for this.

seasoned flour (salt, pepper, paprika)

Olive Oil

2 cups corn cut off the cob

2 medium sized ripe Tomatoes, medium dice

1/2 fine diced Sweet or Vidalia Onion

2 tbs unsalted butter

1 1/2 cups GREEK YOGHURT, drained

1 1/2 TBS, honey

1 TBS Finely diced FRESH ROSEMARY…do not use dried.

1 TBS olive oil

2 TBS White Balsamic Vinegar or Apple Cider Vinegar

Pinch of ground Cayenne

Kosher Salt and Black pepper to taste

Baby Greens


First make the dressing.  Whisk together the Yoghurt, honey, 1/2 the rosemary, 1 tbs olive oil, the vinegar, cayenne, salt and pepper to taste.  Reserve.

Lightly dust the shrimp in the flour, shake off the excess and saute’ in a wide pan with about 1/8 inch olive oil.  Saute in batches, adding more olive oil as necessary.  Cook only 2-3 minutes on first side, then 2 minutes on the other, or until both sides are golden.  Reserve and drain on paper towels.  Add the butter to the pan and when it’s melted saute’ first the onion, then add the corn and tomatoes, and 1/2 the rosemary, season with salt and pepper.  Cook this for at least 10 minutes on medium.  In a large mixing bowl add the shrimp and toss with the corn and tomato mixture.  When blended gently blend in the dressing.  When well blended let it sit for 10 minutes.  Using a large platter, make a nice bed of greens on it and then pile the shrimp salad on top.  Garnish with fresh rosemary and serve.  Feeds 4-5.




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