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How To make Corn & Shrimp Salad

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36 lg Shrimp
Packaged shrimp and crab -boil seasoning nuts 2 lg Ears of corn, kernels cut
-off the cobs (~1 1/2 cups)

FOR THE MARINADE:

1 Egg yolk*
3/4 c Olive oil
3/4 c Peanut oil
3/4 c Red wine vinegar
3 T Dijon-style mustard
3 T Minced red onion or chives
3 T Minced parsley
1 T Minced shallot
*You may skip the egg yolk if you are concerned about the safety of eating raw eggs. NOTE: This recipe makes a generous amount of marinade, so serve with a slotted spoon. Shell and devein the shrimp. Fill a pan with 3" of water. Stir in several tablespoons of the seafood boil. Bring to a boil and add the shrimp. When the shrimp turns pink (1-2 minutes), remove the pan from the heat, and let the shrimp cool in the liquid. Cook the corn kernels in a steamer for 2 minutes; set aside. Whisk together the egg yolks, oils, vinegar and mustard. Stir in the red onion or chives, the parsley and the shallot. Drain the shrimp and put in a deep bowl. Pour on the mariande. Cover and refrigerate for 2 hours. When ready to serve, stir the corn in with the shrimp. Arrange on a lettuce-lined platter. Serves 4 as a main course. Per serving: 390 calories, 15.5 grams carbohydrates, 16 grams protein, 3 grams fiber, 30 grams fat (4 grams saturated), 254 milligrams sodium.

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