Summer shrimp dishes hard to beat

Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. There’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That - that's about it.”

Benjamin Buford “Bubba” Blue

I’ve prepared two different shrimp dishes recently that I consider to be perfect summertime meals.

And while making one of them, I discovered a new (to me) way of dealing with fresh corn on the cob that I want to share with you today. I love fresh corn in the summertime but the husk and silk always make such a mess. This discovery, however, is quick, easy and doesn’t make a mess.

First, rinse the corn under cold water to remove any dirt. Leave the husk and silks entirely intact, and do not dry the ears – the trapped moisture creates the steam that cooks the corn.

Place up to four ears of corn on a microwave-safe plate. Microwave on high power three to four minutes per ear. Allow the corn to rest in the microwave for three to five minutes so it can finish steaming. It will be hot, so use oven mitts or a dish towel to handle it safely.

Place the cob on a cutting board and slice off the bottom stem end about one inch up, just past the base row of kernels. Grab the silky top and gently squeeze the corn and the perfectly cooked ear and all the silk will slide right out of the husk.

I made this discovery while preparing “Creamy Shrimp Pasta with Corn and Tomatoes,” a delicious recipe I found at pinchofyum.com that is the perfect combination of shrimp, pasta and fresh summer veggies.

The other summer shrimp dish is “Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce” that I found at halfbakedharvest.com that’s just a little bit more involved but tastes wonderful.

It’s basically shrimp tacos over a layer of roasted jalapeño pineapple salsa and then topped with garlic cilantro sauce. It’s a beautiful dish that is light and tasty. I followed the recipe as written, but the next day when I enjoyed some leftovers, I changed it up a bit, mixing the roasted jalapeño pineapple salsa and garlic cilantro sauce together to top the shrimp. It was every bit as good and just seemed a little more cohesive to me.

Either way, I recommend both of these dishes and hope you’ll give them a try. I don’t think you’ll be disappointed.

Creamy Shrimp Pasta with Corn and Tomatoes

From pinchofyum.com

• 8 ounces linguine, spaghetti, or similar (I used angel hair.)
• ½ cup reserved pasta water
• 2 tablespoons butter, divided
• 1 lb. shrimp, peeled and deveined (Tail off or on, it’s up to you. I removed the tails.)
• 1 teaspoon salt, divided
• 1-2 cloves garlic, minced
• 2 cups cherry tomatoes, halved
• 2-3 ears cooked or grilled fresh sweet corn, kernels cut off the cob
• 1 cup fresh spinach, chopped
• squeeze of lemon juice
• ½ to ¾ cup heavy cream
• ¼ cup fresh basil for topping
• ¼ cup parmesan for topping
• Salt and pepper to taste

Cook pasta according to package directions. Drain, toss with oil to prevent sticking, set aside.

Heat a large nonstick skillet over medium heat. Add 1 tablespoon butter to the pan. Add shrimp and sprinkle with ½ teaspoon salt. Flip and cook until shrimp are cooked through. Set aside and cover to keep warm.

Add garlic and remaining 1 tablespoon butter. Add tomatoes and corn; sauté for 1-2 minutes. Add spinach; sauté until wilted. Add shrimp back to the pan. Add remaining ½ teaspoon salt and lemon juice. Add cream and bring to a low simmer.

Toss the cooked pasta with your sauce. Add reserved pasta water as needed. Top with basil, parmesan, salt, or freshly cracked black pepper.

Jalapeño Pineapple Shrimp Tacos with Cilantro Garlic Sauce

From halfbakedharvest.com

• 1½ pounds large shrimp, peeled and deveined
• 2 tablespoons extra virgin olive oil
• 2 teaspoons chipotle chili powder
• 1 teaspoon all-spice
• ½ teaspoon ground ginger
• ½ teaspoon dried thyme
• ¼ teaspoon cinnamon
• ¼ teaspoon cayenne pepper
• Kosher salt and black pepper
• Warm tortillas and smashed avocado, for serving

Garlic Cilantro Sauce:

• 2 cloves garlic, smashed
• ½ cup plain Greek Yogurt or sour cream
• 2-3 tablespoons fresh lime juice
• ¼ cup chopped green onions
• ½ cup fresh cilantro
• 2-3 cups shredded green cabbage

Roasted Jalapeño Pineapple Salsa:

• 1-2 jalapeños
• 1 cup diced pineapple
• ½ cup cilantro, roughly chopped
• Juice from half an orange (about ¼ cup)
• Juice of 1 lime (about 2 tablespoons)

Preheat the oven to 450 degrees.

On a baking sheet, toss the shrimp with olive oil, chili powder, all-spice, ginger, thyme, cinnamon, cayenne, and a pinch each of salt and pepper. Arrange in a single layer. Add the garlic (for the garlic sauce) and the jalapeños (for the salsa). Roast 6-8 minutes or until the shrimp is cooked. During the last minute, switch the oven to broil and broil until lightly charred. Set the shrimp aside.

To make the sauce. Squeeze the garlic cloves out of their skin and add to a blender with the yogurt and lime juice. Blend until smooth. Add the cilantro, green onions, and a pinch of salt. Pulse to combine.

Add the cabbage to a large bowl and toss with 1/3 cup of the garlic sauce.

To make the salsa. De-seed the jalapeño (if desired), then chop and add to a bowl with the pineapple, cilantro, orange juice, lime juice, and a pinch of salt.

Stuff the avocado, slaw, salsa, and shrimp into the warmed tortillas. Top with garlic sauce and additional salsa.