Field Greens with Shrimp, Corn and Ginger

Field Greens With Shrimp, Corn And Ginger Recipe

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3 Tbsp
champagne vinegar
1 Tbsp
orange juice
3 Tbsp
olive oil
ginger root, peeled piece, finely chopped
salt and freshly ground pepper to taste
1 large
ear corn, kernels cut off
1 Tbsp
olive oil
24 large
shrimp, peeled and deveined
7 c
mixed salad greens
2 Tbsp
green onions, minced


1For the Ginger Dressing, mix the mayonnaise in a small bowl with the vinegar and water or orange juice.
2Whisk in the oil in a slow, thin stream.
3Press each ginger slice in a garlic press over a small glass, yielding about 2 teaspoons of juice.
4Add the ginger juice to the dressing to taste.
5Season with salt and pepper. (This can be prepared ahead, covered and set aside at room temperature for about 2 hours or refrigerated until 1 hour before serving.)
6Cook corn kernels in a pot of simmering water for 5 minutes; drain. (This can be prepared ahead and set aside at room temperature.)
7Place a heavy small nonstick skillet over medium heat and film it with about 1 tablespoon of oil.
8Add the shrimp and cook until just pink, for about 2 minutes total, turning with tongs halfway. (This can be prepared ahead and set aside at cool room temperature for several hours.)
9To serve, mix the corn and salad greens in a large bowl.
10Gently toss with enough dressing to coat lightly.
11Mound the salad in the center of 4 or 6 large plates.
12Mix the shrimp with several tablespoons of the remaining dressing to coat lightly.
13Arrange the shrimp around the salad.
14Sprinkle the salad with green onions.
15Serve immediately.

About Field Greens with Shrimp, Corn and Ginger

Course/Dish: Fish, Seafood
Other Tag: Quick & Easy