My Recipe Box

Grilled Corn, Shrimp & Chorizo Salad


Serves eight.

  • To learn more, read:
    Grilled Bread
  • by from Fine Cooking
    Issue 87

This one-dish meal marries the best flavors from summer shore dinners—seafood and corn— with the smokiness of Spanish paprika and chorizo.

For the vinaigrette:
  • 2/3 cup extra-virgin olive oil; more for drizzling
  • 4 to 5 large cloves garlic, peeled and grated on the small holes of a box grater to yield about  2 Tbs.
  • Kosher salt
  • 1 tsp. sweet smoked paprika (Spanish pimentón)
  • 1/3 cup sherry vinegar
  • Freshly ground black pepper
For the salad:
  • 8 large ears fresh corn, husked
  • Extra-virgin olive oil
  • Kosher salt
  • 1 cup thinly sliced scallions, both white and green parts (about 1 large bunch)
  • 24 easy-peel shrimp in the shell (16 to 20 per lb.)
  • 4 Spanish chorizo sausages (about 14 oz. total), split lengthwise
  • 1 pint cherry or grape tomatoes, cut in half
  • Freshly ground black pepper
  • 1 recipe Grilled Garlic Bread
Make the vinaigrette:

Combine the olive oil and the grated garlic in a small saucepan. Cook over low heat until the garlic begins to brown slightly, about 10 min. Add a pinch of salt and stir to dissolve. Remove from the heat and let sit until the oil cools a bit, about 3 min. Add the paprika and let it infuse the oil for about 12 min. more. Strain the oil through a fine sieve and discard the garlic. (If making in advance, store in the refrigerator for up to 2 days.)

Put the vinegar in a small bowl. Add a pinch of salt and a couple of grinds of black pepper and whisk to combine. Slowly drizzle in the garlic-paprika oil, whisking constantly until well incorporated. Taste and adjust the seasonings if necessary.

Make the salad:

Prepare a medium-high charcoal or gas grill fire. Brush the corn all over with olive oil and season with salt. Grill, covered, turning occasionally until all sides are charred and deeply blistered in places, 6 to 10 min. Remove from the grill, cut the kernels off the cobs while still warm, and put the kernels in a large bowl. Add half the vinaigrette and toss to coat the kernels. Stir in the scallions and set aside.

Reduce the grill temperature to medium, or if using charcoal, let the coals die down a bit. Grill the shrimp and the sausage, turning once halfway through the cooking time, until the shrimp are pink, curled, and cooked through, 4 to 6 min., and the sausages are plump and well browned, 5 to 8 min. Transfer the shrimp and sausages to separate platters and cover with foil to keep warm.

While still warm, peel the shrimp and gently fold into the salad, along with the rest of the vinaigrette. Slice the sausages into 1/3-inch-thick half-moon-shaped pieces and mix into the salad. Add the tomatoes and mix gently. Taste and season with pepper and more salt if necessary. Serve the salad warm or at room temperature spooned over slices of grilled garlic bread.

nutrition information (per serving):
Size : based on eight servings, Calories (kcal): 700, Fat (kcal): 45, Fat Calories (g): 400, Saturated Fat (g): 9, Protein (g): 21, Monounsaturated Fat (g): 29, Carbohydrates (mg): 57, Polyunsaturated Fat (mg): 5, Sodium (g): 1010, Cholesterol (g): 60, Fiber (g): 6,

Photo: Scott Phillips

Quite tasty. Nice combination of ingredients. I broiled the corn, shrimp and bread, and made extra bread for the table. Next time I will use smoked Spanish chorizo in place of unsmoked. Also, I will make and use more dressing to flavor the bread a touch.

This was good- but a bit more elaborate on making the vinagrette (infused garlic and paprika in oil) - just keep that in mind.. We take time to prepare meals but this one was a little more for how it turned out so that's why it's a 3 star..

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