When I saw last that week's Project Pastry Queen selection was corn muffins, the first thought I had was "gumbo." I have been eyeing a gumbo recipe in The Lee Bros. Southern Cookbook, and I fully intended to make it on Saturday night. But that morning, we went to the farmer's market, and then followed it up with an outdoor bbq festival. So yeah, not really feeling heavy, hot stew that night after spending all day in the heat. Luckily, I'd had this recipe for gumbo salad saved for a few weeks, and this was the perfect time to bust it out.
In short, we loved this salad. Great flavor from the shrimp, okra, peppers, and onions, then nice fresh bursts of flavor from the tomatoes, and all pulled together by a delicious fresh corn vinaigrette. It was quick to throw together, and didn't dirty up too many dishes either. Which makes it a double-winner in Joey's book.
One Year Ago: S'Mores Cupcakes
Grilled Shrimp Okra Salad
adapted from Southern Living, July 2010
serves 3-4 as a main course salad
- 1/2 pound large shrimp, peeled and deveined (36/40 count)
- 2 Tbs olive oil, divided
- 2 tsp Cajun seasoning, divided
- 3/4 pound fresh okra
- 1 large sweet onion, cut into 1/2-inch thick rings
- 1 bell pepper, quartered
- 1 ear corn, shucked
- 1 pound cherry tomatoes, halved
- salt and pepper
- 1/2 cup fresh corn kernels
- 1/4 cup olive oil
- juice of 1 lemon
- 1 garlic clove
- 2 Tbs balsamic vinegar
- 1 tsp Dijon mustard
- 1 tsp fresh thyme
- salt and pepper
To make the vinaigrette, combine the corn, oil, lemon juice, garlic, vinegar, mustard, and thyme in a food processor. Pulse several times, until the dressing is combined and the corn has been coarsely chopped. Taste and season with salt and pepper. Set aside.
Trim the tops of the okra and cut in half length-wise. Toss with onion, corn, and bell pepper on a baking sheet with the remaining tablespoon of oil and remaining teaspoon of Cajun seasoning.
Grill vegetables on a grill pan, tossing occassionally, until charred and tender. The okra will take less time than the onion and bell pepper. Turn the corn ever 2-3 minutes, or until lightly charred. Grill shrimp 2 minutes per side, or until pink cooked through.
Coarsely chop the bell pepper, and halve the onion slices. Cut the kernels off the corn. Remove the shrimp from skewers. Combine the shrimp, grilled vegetables, tomatoes, and half the corn vinaigrette in a large bowl. Toss well to combine, add more vinaigrette if needed, and serve warm or at room temperature.