Lemon Shrimp With Basil Corn Salad Recipes

LEMON-BASIL CORN

Steps:

• Bring 4 cups water, 1/2 cup basil leaves, 1/2 lemon, 3 tablespoons olive oil and a pinch of salt to a boil. Add 4 ears of corn; cook about 5 minutes. Mix 1/2 cup torn basil, 1 teaspoon lemon zest, 1 tablespoon lemon juice and 3 tablespoons olive oil. Drain the corn and toss with the flavored oil and a splash of the cooking water.

CORN AND SHRIMP SALAD

Steps:

• In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

LEMON SHRIMP WITH BASIL-CORN SALAD

Steps:

• 1. In a large pan bring water to a boil and season with salt. Add corn and boil for 3 minutes. Drain water; transfer corn back to the pan and increase to medium-high heat. Melt butter and cook corn until charred all over, about 10 minutes. Remove corn and sear two halved lemons until caramelized, about 1 minute. Remove lemons from pan and cut in half again.
• 2. Meanwhile, in a large mixing bowl combine shrimp, zest of remaining lemon, garlic, 2 tablespoons olive oil, salt and pepper. In a large skillet over medium-high heat, cook shrimp until pink, about 3 minutes
• 3. Carefully stand corn on one end and cut off kernels lengthwise with a chefs knife. In a large mixing bowl, combine corn, onion, salt, pepper, remaining tablespoon olive oil, vinegar, mustard, and 1 tablespoon juice from seared lemon. Mix in basil just before serving.
• 4. Serve corn and basil salad with shrimp and lemon wedges

LEMON BASIL SHRIMP SALAD

Steps:

• Preparation.
• 1. Peel shrimp, and devein, if desired. Place shrimp and next 4 ingredients in a large zip-top plastic freezer bag. Seal and chill 8 hours or up to 24 hours, turning bag occasionally. Stir in basil 1 hour before serving. Drain and discard marinade just before serving.
• 2. Divide greens evenly between Parmesan Baskets or serving bowls; arrange drained shrimp mixture evenly over lettuce. Serve with Fresh Lemon Vinaigrette.
• Lemon Vinaigrette.
• Preparation.
• 1. Whisk together first 5 ingredients. Gradually add oil in a slow, steady stream, whisking until blended.
• Note: To prepare ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.

LEMON BASIL SHRIMP

Steps:

• Place all the ingredients, except the prawns, in a shallow dish and mix well, taste or you want to add more mustard.
• Add the prawns and toss to coat, cover, refrigerate for 1 hour.
• Remove the prawns from the marinade and thread on skewers.
• Cook over medium coals for 2-3 minutes on each side, basting with any remaining marinade from time to time.
• Serve immediately.

SHRIMP PASTA SALAD WITH A CREAMY LEMON DRESSING

Steps:

• Whisk yogurt, chicken broth, lemon juice, Dijon mustard, garlic, and 1 teaspoon black pepper together in a bowl until dressing is smooth.
• Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain and rinse under cold water until pasta is slightly cooled.
• Preheat oven to 450 degrees F (230 degrees C).
• Toss shrimp and 2 tablespoons olive oil together in a bowl; season with salt and pepper. Transfer to a glass baking dish.
• Bake in the preheated oven until shrimp are bright pink and cooked through, 10 to 12 minutes.
• Toss pasta with dressing in a bowl. Add shrimp and scallions; season with 1 teaspoon kosher salt and more pepper. Garnish pasta salad with Cheddar cheese and lemon slices.

SHRIMP AND CORN WITH BASIL

Steps:

• Melt butter in a large nonstick skillet over moderately high heat, then sauté corn and shrimp, stirring, until shrimp are cooked through, 3 to 5 minutes. Stir in scallions and basil and season with salt and pepper.

PESTO CORN SALAD WITH SHRIMP

Steps:

• In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

CREAMY LEMON-BASIL SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
• While the pasta is cooking, heat oil in a large skillet over medium heat. Season shrimp with salt and pepper; add to the pan and cook 30 seconds per side. Remove to a plate.
• Add shallots to the skillet and cook for 2 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in chicken broth, lemon zest, and 1/2 of the lemon juice; heat for 2 minutes. Reserve remaining lemon juice for another use.
• Add cream and bring to a simmer. Return shrimp to the skillet and cook until heated through and pink, 2 to 3 minutes. Add basil.
• Drain spaghetti, reserving 1/4 to 1/2 cup pasta water.
• Add spaghetti to the skillet. Add pasta water as needed and pepper flakes; toss to coat. Season with pepper if desired.

LEMON-BASIL SHRIMP WITH SHAVED ZUCCHINI SALAD

Steps:

• In a small bowl, toss together zucchini, radishes, 1 teaspoon oil, and 1 tablespoon lemon juice.
• In a large skillet, heat, remaining tablespoon oil over medium-high. Add shrimp, lemon zest, and garlic; season with salt and pepper. Saute until shrimp is opaque throughout, 4 minutes. Stir in remaining 2 tablespoons lemon juice. Remove from heat and stir in basil. Serve with couscous and salad.

SPICY SHRIMP MASALA

Steps:

• Pat shrimp dry, sprinkle with 1 teaspoon pepper and set aside.
• Heat ghee over medium heat in a wok or large (12-inch) frying pan until it has melted, about 30 seconds. Add ginger, garlic and onion and cook, stirring occasionally, until onion has softened, 5 to 7 minutes.
• Add chile powder, cumin, turmeric and Thai green chiles. Stir until fragrant, about 30 seconds. Add tomatoes and salt and cook, stirring occasionally, until the tomatoes have broken down and start to stick to the wok, about 15 minutes. Add coconut milk if you like it saucy.
• Add shrimp. Stir so that shrimp are evenly coated, and continue cooking, stirring occasionally so the shrimp cook evenly, until the shrimp turn pink and appear firm, 4 to 5 minutes.
• Turn off the heat, sprinkle with lemon juice, garam masala, cilantro and remaining ½ teaspoon black pepper. Serve with roti, store-bought pita or by itself.

SPICY LEMON SHRIMP WITH BASIL MAYONNAISE

Steps:

• Set oven control to broil. In medium glass or plastic bowl, mix lemon peel, lemon juice, red pepper, salt, garlic and 1 tablespoon of the oil. Add shrimp; toss to coat. In ungreased 15x10x1-inch pan, spread shrimp.
• Broil shrimp with tops 2 to 3 inches from heat 3 to 5 minutes or until shrimp are pink and firm.
• In food processor, place basil and remaining 2 tablespoons oil. Cover and process until chopped. Add mayonnaise; cover and process until smooth. Serve shrimp with mayonnaise.