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Video: One-pot meals: Country shrimp and corn

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    >>> all right. it's time for today's kitchen. and a little southern comfort is what's cooking with a guy who will eat anything and everything.

    >> the travel channel 's andrew zimmerman is known for trying exotic delicacies all over the world inspect "bizarre foods" he's staying stateside and showing us some of his favorite country southern dishes.

    >> good morning, ladies.

    >> the beautiful part of this is that it's traditional low country , southern fare meant to be served family style. super fresh . ultra seasonal. the south is really the italy of america. and so you can use a scissor and take the veins out of these really large shrimp. it's very, very simple to do. would you join me over here and dump those in.

    >> all of them?

    >> all of them.

    >> leave the head or the tail?

    >> you cook them this way so the sauce gate gets in there and so much of the flavor is in the shell and the head. marjorim, peppers. you dump the peppercorns and the bay. i'll squeeze the lemon. when this comes to a boil you stir it two or three times. now you can smell that marjorim and lemon. the minute that hits the water -- i'm going to borrow this from you. this comes to a boil. stir it three times and pour it through a strainer. the most important thing to do is to remove the chilis, especially if you have kids or people that don't like spicy food .

    >> so it's's hint of the spice.

    >> it gives you enough. you can always chop those up and add them. then if you will spill that gently into that big bowl right there --

    >> good girl.

    >> i am going to mix our seasoning. more lemons. and i just give it a squeeze. i add some green onions . we make this every week in my show -- in my house. this is dill sugar lemon juice , oil and we're just going to give that a gentle stir. and it came with the last quarter cup of drippings from the shrimp. and then --

    >> look how good that looks. i'm sorry. i'm totally in.

    >> everybody is drooling. it looks amazing.

    >> you let this sit about 20 minutes at room temperature to allow the pickling effect from the lemon and the sugar and the salt to go into the shrimp. i will give you a piece now. you can eat the lemon, if you care to.

    >> yep. with the rind and everything, right?

    >> you can do the whole nine yards. in people find parts of it bitter. depends on what kind of lemon. we serve it with a buttermilk dressing.

    >> because that's the way you roll.

    >> homemade corn bread .

TODAY recipes
updated 6/10/2013 10:35:11 AM ET 2013-06-10T14:35:11

Recipe: Low-country shrimp and 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.

Serving Size

Makes 6 servings

Recipe: West Virginia-style sweet cornbread with creamed corn

  • 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.

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