Corn & shrimp salad

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


*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

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