Corn and Tomato Salad with Shrimp and Watercress Recipe

Name: Corn and Tomato Salad with Shrimp and Watercress
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 1 tablespoon extra-virgin olive oil; 6 ears of corn, kernels cut from the cob (2 1/2 cups); 1 pint grape tomatoes, halved lengthwise; 1/2 small red onion, thinly sliced lengthwise; 1 tablespoon chopped flat-leaf parsley; 1 tablespoon snipped chives; 1 1/2 teaspoons coarsely chopped tarragon; 2 tablespoons white wine vinegar; Salt and freshly ground pepper; 1 pound shelled and deveined large shrimp; 1/2 teaspoon finely grated lemon zest; 1 tablespoon fresh lemon juice; 1 bunch watercress, thick stems discarded

Servings: persons

1/4 cup plus 1 tablespoon extra-virgin olive oil
6 ears of corn, kernels cut from the cob (2 1/2 cups)
1 pint grape tomatoes, halved lengthwise
1/2 small red onion, thinly sliced lengthwise
1 tablespoon chopped flat-leaf parsley
1 tablespoon snipped chives
1 1/2 teaspoons coarsely chopped tarragon
2 tablespoons white wine vinegar
Salt and freshly ground pepper
1 pound shelled and deveined large shrimp
1/2 teaspoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 bunch watercress, thick stems discarded

1
Light a grill.
2
In a large skillet, heat 1 tablespoon of the olive oil.
3
Add the corn kernels and cook over high heat, stirring, until they are softened, about 4 minutes.
4
Transfer the corn to a bowl and let cool.
5
Add the tomatoes, onion, parsley, chives, tarragon, vinegar and 2 tablespoons of olive oil and season the corn salad with salt and pepper.
6
In a bowl, toss the shrimp with 1 tablespoon of the olive oil and season with salt and pepper.
7
Grill the shrimp over high heat, turning once, until pink and curled, about 3 minutes.
8
Transfer to a bowl and stir in the lemon zest.
9
In a large mixing bowl, stir the remaining 1 tablespoon of olive oil with the lemon juice and season generously with salt and pepper.
10
Add the watercress and toss in the dressing to coat.
11
Transfer the watercress to a large serving platter.
12
Top with the corn and tomato salad and the grilled shrimp and serve right away.

372

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup plus 1 tablespoon extra-virgin olive oil, 6 ears of corn, kernels cut from the cob (2 1/2 cups), 1 pint grape tomatoes, halved lengthwise, 1/2 small red onion, thinly sliced lengthwise, and more.

Yes, Corn and Tomato Salad with Shrimp and Watercress falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Corn and Tomato Salad with Shrimp and Watercress

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