Yield: 4 servings
Measure | Ingredient |
---|---|
36 larges | Shrimp |
\N \N | Packaged shrimp and crab boil seasoning nuts |
1 \N | Egg yolk* |
¾ cup | Olive oil |
¾ cup | Peanut oil |
¾ cup | Red wine vinegar |
2 larges | Ears of corn, kernels cut off the cobs (~1 1/2 cups) |
3 tablespoons | Dijon-style mustard |
3 tablespoons | Minced red onion or chives |
3 tablespoons | Minced parsley |
1 tablespoon | Minced shallot |
FOR THE MARINADE
*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, 15½ grams carbohydrates, 16 grams protein, 3 grams fiber, 30 grams fat (4 grams saturated), 254 milligrams sodium. From: Michael Orchekowski Date: 09-26-94