Lorena Garcia

Poached Shrimp and Peruvian Corn Salad

Prep Time: 30 min

Cook Time: 10 min

Total Time: 40 min

Serves: 4

Equipment:

Pot

Steamer

Large knife

Cutting board

Measuring cups

Measuring spoons

Non-reactive mixing bowl

Bowl filled with ice

Blender

Ingredients:

1 Pound Jumbo shrimp, peeled, de-veined, and poached in water and lemon wedges

1 Cup Peruvian corn, steamed

1 Tablespoon Extra virgin olive oil

4 Tablespoon Fresh lime juice

1 Tablespoon Fresh mint, for garnish

1 Tablespoon Fresh cilantro, for garnish

Avocado Mix

1 Tablespoon Light mayo

1 Whole Avocado, chopped

3 Tablespoon Lemon juice

1/8 Teaspoon Garlic, granulated

½ Tablespoon Jalapeno, minced

1 Teaspoon Cilantro

¼ Cup Water

Salt and pepper to taste

Peruvian Corn:

Zesty lime kick!

½ Cup Jicama

1 Cup Peruvian corn, steamed

2 Tablespoons Extra virgin olive oil

1 Tablespoon Jalapeno, finely minced

2 Tablespoons Mint, chopped

2 Tablespoons Cilantro, chopped

1 Tablespoon Lime juice, adjust to taste

Salt and Pepper to taste

Instructions:

Poached shrimp:

BOIL water with 3 lemon wedges.

STEAM shrimp for 3 minutes, until forming a perfect “c” shape

REMOVE, place in cold water with ice to stop from cooking further.

SET Aside.

Avocado mix:

COMBINE the mayo, avocado, lemon juice, garlic, jalapeno, water, cilantro, sea salt and pepper to taste in a blender.

BLEND until smooth and creamy.

SET aside.

Peruvian Corn salad: 

PLACE all the vegetables in a non-reactive bowl, toss until corn is well coated.

Plating:

SPREAD avocado mix on the plate as a glue to hold up shrimp. 

PLACE about 4 shrimp on top of avocado mixture.

ADD corn mixture to the right of shrimp, top with citrus segments.

GARNISH with micro greens and lime zest.