End-of-Summer Shrimp and Green Bean Salad

End-of-Summer Shrimp and Green Bean Salad

End-of-Summer Shrimp and Green Bean Salad
Serve with skillet cornbread- For most of us, the beginning of September marks a transition to a new season, even though temperature-wise it may still feel like summer. Our kids are back in school, most of the local summer fruit and vegetables easily found at most farmer’s markets are starting to dwindle, and we start to feel more grounded. What I love most about this recipe, besides being so darn good, is that it transitions our taste buds from summer’s abundance (the green beans and basil) to fall and winter’s sustaining comfort foods (cornbread). Transition and change is a good thing!
    Servings
    4people
    Cook Time
    40-45minutes
    Meal Plan
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    This recipe has been added to your Meal Plan
    Servings
    4people
    Cook Time
    40-45minutes
    Meal Plan
    Add to Meal Plan:
    This recipe has been added to your Meal Plan
    Ingredients
    • 1/4cup yellow cornmeal
    • 1 1/4cup spelt or unbleached white flour
    • 1/4teaspoon sea salt
    • 1tablespoon baking powder
    • 2tablespoon honey
    • 2tablespoon olive oil
    • 1 1/2cup boiling water
    • 1cup fresh or frozen corn kernels
    • 1/2cup fresh basil, chopped
    • 1/4cup balsamic vinegar
    • 3 garlic cloves, minced
    • 1tablespoon honey or agave syrup
    • 1/4teaspoon ground black pepper
    • 1/2teaspoon sea salt
    • 1/4cup extra-virgin olive oil
    • 1 1/2pound peeled, large raw shrimp
    • 1pound green beans, trimmed
    • 3 slice of bacon, cooked and crumbled
    • 1/2cup shredded parmesan cheese, from refrigerated section
    • 1/4cup slivered almonds, roasted
    Instructions
    1. Preheat oven to 425 degrees. Lightly oil a cast-iron skillet with olive oil. Heat the skillet in the oven while you prepare the cornbread batter. Prepare batter by combining the cornmeal through the next 6 ingredients (through boiling water) in a large bowl, careful not to over mix. Gently fold in the corn. Spoon batter into the cast-iron skillet (the batter will sizzle). Bake for 30 minutes, until the top is light-brown and springs back upon touch. NOTE: if you do not have a cast-iron skillet, you may substitute a 9X12 baking pan. Just be sure to lightly oil the bottom.
    2. While cornbread bakes, prepare basil marinade by whisking together the chopped basil and the next 5 ingredients (through sea salt). Slowly whisk in olive oil until well blended. Place shrimp and ¾ cup marinade in a large zip-loc bag and chill 10-15 minutes while you prepare the rest of the salad. Keep the rest of marinade in small bowl to be used later as dressing for salad.
    3. Cook green beans in boiling water for 3-4 minutes, until tender-crisp. Transfer to an ice bath, by placing in a bowl of ice water to stop the cooking process. Drain, pat dry and place in a large bowl.
    4. Preheat grill or grill pan to medium-high heat. Meanwhile, add crumbled bacon, parm cheese, and slivered almonds to green beans in a large serving bowl.
    5. Remove shrimp and discard marinade. Grill shrimp on skewers or in grill pan, 2 minutes each side or until shrimp turn pink. Remove shrimp from skewers and toss with green bean mixture and remaining basil dressing. Serve over wedges of hot cornbread.
    Recipe Notes

    To spice up the cornbread, you could fold in 1-2 tablespoons chopped japleno or a small can of green chile to the batter.

    This is a vegan version of cornbread. If you are used to a sweeter, milk-based version, by all means whip up your family's favorite cornbread.

    If you are short on time, please feel free to substitute your favorite bakery cornbread or even buttermilk biscuits for the homemade cornbread. It’ll cut 10-15 minutes from your total prep time.

    Not a big seafood eater, substitute cubed tofu or bite size pieces of chicken breast for the shrimp, but prepare the same way on the grill or grill pan.

    Turkey bacon would substitute well for regular bacon or eliminate bacon if preparing vegetarian.

    The shrimp can marinate in the basil dressing in the refrigerator for up to 24 hours, if that suits your time frame better.

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