EFK Kitchen Ready
EFK Trini-Soused Gulf Shrimp with Cucumber, Corn & Peppers
A chilled Gulf shrimp dish inspired by Trinidadian-style souse: bright lime, crisp cucumber, sweet corn and pepper, fresh herbs, and controlled chile heat. It is light, sharp, and built for hot-weather gatherings.
From the EFK recipe collection
- Prep
- 25 min
- Cook
- 5 min
- Total
- 150 min
- Yield
- 6 light-meal or appetizer servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Bring a medium pot of water to a boil and season lightly with 1/2 tsp salt. Add shrimp and cook just until opaque and firm, about 2–3 minutes. Transfer immediately to an ice bath, then drain well.
- 2. If using fresh corn, blanch it in the hot water for 1–2 minutes and cool.
- 3. In a large nonreactive bowl, whisk lime juice, cold water, garlic, thyme, remaining salt, and brown sugar if using. Add scallions, cilantro, chile, onion, cucumber, bell pepper, and corn.
- 4. Add the chilled shrimp and toss thoroughly. Cover and refrigerate at least 2 hours so the vegetables and shrimp absorb the lime-herb brine.
- 5. Stir well before serving. Taste cold and adjust lime, salt, or chile conservatively. Serve chilled with plenty of the vegetables and brine.
Equipment
medium saucepan; large nonreactive mixing bowl; colander; Wüsthof IKON Chef’s Knife; Asahi Hi-Soft cutting board
Food safety & storage
Cook shrimp to 145°F or until opaque and firm, then chill promptly in an ice bath. Keep the finished souse at 40°F or below and return it to refrigeration within 2 hours of serving. For best quality and safety, use within 1–2 days.
View this recipe on the original EFK website ↗