This meal is gonna seem mo simple, and it is, but it is gotdamn flavorful. Its fresh, seasonal, healthy, cheap and the flavor crystals will knock you on your arse. Basically, this is the bomb summer meal. I suggest a delicate, aged, oakey, floral Corona and lime to accompany.
Beer Boiled Cayenne Shrimp over a Corn and Tomato Salad
almost 2 lbs of shrimp, I use small shrimp because it is cheaper and easier to create bites with other goodnesses from the plate.
tabasco (normally not a fan, but this works here)
cayenne powder
1 12 oz brown beer
2 vine tomatoes, chopped, seeds removed
juice of half a lemon
4 ears of corn, shucked
1 large shallot, chopped
salt and pepper
fresh cilantro, chopped
corn chips, for garnish
olive oil
This serves two.
Clean your shrimp, douse with tobasco, sprinkle with cayenne, cover and refrigerate. It depends on how spicy you like your shrimp, but I used about 3 tbls of tabasco and maybe 1.5 tbs of cayenne, maybe more. But I like fire mouth.
Heat your olive oil and start to cook your chopped shallot. Add your shucked corn. Cook till the shallots can’t take it no mo. Add salt.
While the corn is cooking, chop your tomatoes and remove the seeds. Don’t be a freak about it – its fine if some make it through. Add to a bowl along with the lemon juice and add fresh pepper.
Boil your beer in a small sauce pan. When it starts to boil, add your shrimp and the marinade. Cook for 4 minutes.
Assemble your plate: with a slatted spoon, place a big o pile of corn on the plate, add the tomatoes, add the shrimp. Garnish with chopped cilantro and several corn chips. The corn chips are meant to be slightly crushed and et with a fork with the rest of the meal.
mm mm good.
