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Andrew Zimmern has tried unique dishes from all over the world, but on this season of his Travel Channel show, "Bizarre Foods," he's staying stateside. Here, he makes a low-country feast of shrimp and West Virginia cornbread with creamed corn.
For the shrimp:
- 2 pounds medium-sized, live-caught Gulf, Pink, Mexican or Ecuadorean shrimp (at 15 per pound)
- 1 bay leaf
- 1 tbsp. lightly crushed black peppercorns
- 1 lemon, cut in quarters
- 3 ears sweet corn kernels, cut from the cob
- 1 cup very thinly sliced scallions
- 1 lemon thinly sliced
- 2 fresh hot green chiles, split. (I like serranos for this.)
- 5 sprigs fresh marjoram
For the sauce:
- 1/4 cup fresh lemon juice
- 3 tbsp. minced dill
- 3 tbsp. white vinegar
- 2 tbsp. sugar
- 1/2 cup olive oil
- Salt and pepper to taste
Butterfly the shrimp using a small serrated knife, make a shallow cut, just enough to remove the vein in the shrimp. Keep shells on. Rinse with cold water.In a large sauce pan, place the shrimp in just enough water to cover.Add the bay leaf, peppercorns, and the quartered lemon, squeezed.Bring to a boil over moderately high heat.The second it starts boiling, add the corn, marjoram, chile and stir once, stir again and remove from heat.Drain immediately, discarding hot water/lemon quarters/bay leaf and spill remaining contents into a serving bowl.Fold in the scallions and lemon slices.Pour the vinaigrette over the corn/shrimp.Let stand for 10 to 12 minutes at room temperature, tossing occasionally.Remove the marjoram sprigs, season and serve with corn bread (below) and sliced tomato salad, dressed with mayonnaise, seasoned with sour cream, lemon juice, salt, pepper, and red wine vinegar. You can also use a buttermilk dressing if you have one you like.
- 1 1/4 cup cornmeal
- 1 cup all-purpose flour
- 1 1/2 tbsp. sugar
- 1 tablespoon baking powder
- 1 teaspoon kosher salt
- 3 tbsp. minced chives
- 2 eggs, lightly beaten
- 1 stick (1/2 cup) unsalted butter, melted
- 1 fourteen ounce can creamed-style corn
Preheat oven to 475 degrees. Butter a 10-inch cast iron skillet.In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk the eggs, melted butter, chives and creamed corn. Add the wet ingredients to the dry and stir to combine.Pour the batter into the prepared skillet. Place skillet in oven, close door and lower heat to 425. Bake until cornbread is honey brown on top, about 20 minutes. Remove from the oven and cool 30 minutes in skillet and serve. You can also cool completely and wrap or serve later.