Corn and Shrimp Salad


Course : Shrimp
Serves: 4
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Ingredients:


36 large shrimp

1 package packaged shrimp and crab -- boil seasoning nuts

2 large ears corn -- kernels cut the cobs -- (F1 1/2 cups)

-----for the marinade-----

1 large egg yolk*

3/4 cup olive oil

3/4 cup peanut oil

3/4 cup red wine vinegar

3 tablespoons Dijon-style mustard

3 tablespoons minced red onion or chives

3 tablespoons minced parsley

1 tablespoon minced shallot
 

Preparation / Directions:


*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 marinade. 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.


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