Shrimp and White Bean Salad
Both local shrimp and corn should be available in the next couple of weeks. In anticipation of these favorites, we are repeating two corn recipes from one of our first columns. Both recipes have been enjoyed by a large number of people and we wanted to give those who might have missed them the first time an opportunity to try them now. The sauteed corn with prosciutto is incredibly easy, but also incredibly good. The flavors are enhanced even more by the addition of fresh basil, when it's available. The crab cake recipe is a wonderful combination of corn and crab meat topped with a corn and tomato salsa. We found this recipe in an ancient magazine (and one we'd never seen before) while waiting to see a Miami area psychic recommended by Merry's daughter. Not only was Rosella (the psychic) very interesting, this recipe alone was worth the visit. We hope you will give it a try. The shrimp recipe we've included is from Lee Bailey's Long Weekends cookbook (Clarkson N. Potter, 1994). If you haven't looked through a copy of this book, you've missed some great recipes and several beautiful photographs of Sullivan's Island. (We won't admit how many times we biked around Sullivan's before we finally located the wisteria arbor pictured on page 29.) We've taken a few liberties with the shrimp and bean salad recipe, mainly to shorten the overall time of preparation. We, along with many of our friends, have prepared this abbreviated version of Mr. Bailey's recipe on numerous occasions.
