Feeding Yourself
So many great food minds (Deborah Madison, MFK Fisher, our own Samantha Wallace in edible Upcountry’s early days) have written about the pleasures of eating alone. Cooking for yourself is another, par...
Cooking for one works best when you’re drawing off seasonal plenty. Tomatoes, nectarines, or even watermelon can be substituted for the peaches here, depending on what looks good at the market. But peaches are pretty heard to beat.
Ingredients
SERVINGS: 1 Serving(s)
- 2 slices bacon (or 1 tablespoon olive oil)
- 1 shallot, minced
- 1 ear corn, cut from the cob
- 1 peach, sliced thinly
- 2 leaves basil, torn
- Drizzle of extra virgin olive oil
- 5 fresh large shrimp, peeled
- Juice of half a lemon
- Kosher salt and freshly ground black pepper
Preparation
Fry bacon over medium low heat in small sauté pan until nearly crisp. Remove, chop and reserve. (This is more bacon than the salad really needs, so feel free to snack on half a slice while you cook.) Saute shallot in bacon fat until softened and starting to color. Add corn and toss well. Add peach slices, basil and reserved bacon; toss again. Season with salt and pepper, and remove to a plate.
Heat a drizzle of olive oil over medium high and sear shrimp quickly on each side, pressing down for good color. Deglaze pan with lemon juice.
Arrange shrimp atop salad, and drizzle with pan drippings.
Related Stories & Recipes
