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Monday, July 15, 2013

Recipe Review from 7/8/13

A busy week at work, subbed additional yoga class, and a Saturday hike up the North Shore made for a week that just flew by.  The Saturday hike was a short one - a 4.8 mile trek from the Temperance River to Britton Peak, with the trail peaking at Carlton Peak at 1560 ft in elevation.  Carlton Peak has absolutely stunning views of the lake and Sawtooth Mountains - loosely termed 'mountains' here, and assuming there isn't a fog bank over the lake leaving the hiker staring at a wall of grey.  But otherwise very cool.

Not a lot of new recipes last week - several meals of leftover goose, one evening was BLT's, and one evening was the recipe below:

Shrimp, Chorizo and Corn Salad  (Ckng Lght July 2013)  Gluten Free
This salad could not have been easier to prepare and was light enough for a hot summer evening.  Don't be turned off by the Siracha sauce - it adds a subtle background flavor but is a small enough amount that the heat is dissipated.  I did substitute andouille sausage for the chorizo because I had some links in the freezer.  I also added 1/2 of a small zucchini since I had one in the fridge.

Add a rustic loaf of bread with olive oil for dipping or some warmed ciabiatta bread along side and you have the perfect summer meal.

  • 12 ounces large shrimp, peeled  (I used 16oz)
  • 2 cups fresh corn kernels
    photo from
  • 1/3 cup chopped green onions
  • 1 1/2 tablespoons Sriracha (hot chile sauce, such as Huy Fong)
  • 2 teaspoons minced garlic
  • 1/2 teaspoon kosher salt
  • 1 3/4 ounces thinly sliced Spanish chorizo sausage (I used andouille)
  • 1/2 cup chopped fresh basil leaves, divided
  • 12 red grape tomatoes, halved and divided (+12 more for yellow)
  • 12 yellow teardrop tomatoes, halved and divided
  • 1 1/2 tablespoons olive oil
  • 2 teaspoons grated lemon rind
  • 2 tablespoons fresh lemon juice

  1. Combine first 7 ingredients in a large bowl. Add 1/4 cup chopped basil, 12 red tomato halves, and 12 yellow tomato halves; toss shrimp mixture gently to combine.
  2. Heat a large skillet over high heat. Add olive oil to pan; swirl to coat. Add shrimp mixture to pan, and cook for 4 minutes or until shrimp turn pink, stirring frequently. Place about 1 1/2 cups shrimp mixture in each of 4 shallow bowls, and sprinkle each serving with 1/2 teaspoon grated lemon rind, 1 1/2 teaspoons lemon juice, 6 tomato halves, and 1 tablespoon chopped basil.

1 comment:

Dee said...

Chorizo and shrimp sound like a perfect combination.

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