Cajun Corn Salad with Shrimps and Almonds

HomeDried Fruits & NutsCajun Corn Salad with Shrimps and Almonds

Cajun Corn Salad with Shrimps and Almonds

Ingredients

Yield: 4

Ingredients:

  • 570g U.S. Shrimp (peeled, deveined)      
  • 8g Cajun seasoning        
  • 2g Cayenne pepper (omit if not spicy)    
  • 6 pcs Fresh corns             
  • 80g Cherry tomatoes     
  • 30-40g Fresh lime juice 
  • 3g Chili powder
  • 6g Light brown sugar     
  • 30g Olive oil       
  • 30g Vegetable oil            
  • Salt        
  • Black pepper    
  • 15-20g Fresh herbs (parsley, chives, chopped)   

Directions

  1. Dry the shrimp and rub evenly with cajun seasoning.
  2. Bring a large pot of water to boil. Add salt and blanch corn until crisp tender for about 5-8 minutes.
  3. Cut cherry tomatoes into halves or quarters.
  4. In a medium mixing bowl, mix together the lime juice, chili powder, brown sugar and olive oil. Season with salt and pepper to taste.
  5. Cut kernels from the corn cobs into a large mixing bowl. Add tomatoes, and the lime juice mixture and toss evenly.
  6. In a skillet, add vegetable oil and saute the shrimp over high heat until golden brown on both side.
  7. Serve warm over the corn salad and drizzle more lime juice vinegrette as desired. Top with chopped herbs

Recipe created by: Chef Hilda Chan