Stephanie Izard’s Sautéed Marinated Shrimp with Corn Yogurt and Corn, Green Tomato, and Bacon Salad
Prep time: 25 minutes plus three hours to marinate the shrimp
Serves four

shrimp
12 jumbo shrimp, peeled and deveined (leaving tail intact)
2 tablespoons extra virgin olive oil
1 tablespoon sambal (chili garlic sauce)
2 cloves garlic, minced

yogurt
1 corn cob, husk removed
1/2 cup Greek yogurt
Half-and-half (or cream) as needed
Salt & pepper to taste

salad
1 corn cob, husk removed
2 strips thick-sliced bacon
1 green tomato, seeded and diced
1 teaspoon basil chiffonade (shreds)
Salt & pepper to taste

SHRIMP

Toss the shrimp, olive oil, sambal, and minced clove together and let marinate 3 hours or overnight if more convenient.

CORN YOGURT

1. Heat grill to medium-high heat.

2. Meanwhile, bring pot of water to boil. Boil corn until very tender, just overcooked, then remove and chill in ice bath. Cut kernels from cob.

3. Place corn in blender with yogurt. Blend until smooth. If a little liquid is needed, add a splash of half-and-half or cream, just enough to loosen in blender.

4. Season to taste with salt and pepper.

5. Strain through mesh sieve and chill until ready to serve.

SALAD

1. Boil corn until just done, about 4 minutes. Place in ice bath to cool. Cut off kernels.

2. Place strips of bacon in sauté pan and fry over medium heat until lightly crisped on both sides. Drain off excess fat and reserve. Crumble or roughly chop the bacon.

3. Toss together corn, bacon, green tomato, and herbs with just a splash of extra virgin olive oil and season to taste with salt and pepper.

FINAL PREP

1. Heat bacon fat in sauté pan. Season shrimp with salt and pepper and cook over medium-high heat until just done. About 1 minute each side.

2. Spoon a little corn yogurt on each plate.

3. Place three shrimp on each plate and top shrimp with salad.

Film: Uji Films