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Celeb chef Carla Hall makes a shrimp wedge salad with summer's greatest hits: peaches, tomatoes and corn!
"I like this dish because everything happens in this packet, the pan stays clean, and it's ready in 8 minutes," Carla says, about this recipe inspired by actress Laura Prepon. "The tomato slices are the secret to not overcooking the shrimp—the packet technique basically poaches the shrimp in the juices. The shrimp could easily go over rice or grits as well and you can make this in an apartment, and it won't smell like fish!"
For the shrimp, squeeze juice from ½ tomato into a bowl and then thinly slice tomato. Add shrimp to bowl and mix in remaining ingredients.
Cut a 15-inch square sheet of parchment paper and aluminium foil. Line foil with parchment, then line parchment with tomato slices. Arrange shrimp mixture on top, then fold in ends tightly to seal and make a packet.
Heat a skillet over medium. Place packet inside and cook 8 to 10 minutes.
For the salad, in a large bowl, toss peaches and tomato wedges with ¼ teaspoon salt and let sit until juicy, about 5 minutes.
Meanwhile, grill corn on a grill pan or using flame of a gas stove, 2 to 3 minutes. Cut kernels from the cob and add to bowl with peach mixture along with red onion, parsley and chile.
In a small jar, combine vinegar, oil, and ¼ teaspoon salt. Shake to combine. Drizzle peach mixture with dressing and toss to coat.
Quarter romaine lengthwise to make 4 wedges. Divide wedges among 4 plates. Leaving tomatoes in the packet, spoon shrimp mixture over romaine. Divide peach mixture among the plates.