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Corn and Shrimp Salad

  • 4servings

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Source: www.hungrymonster.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B1, B2, B3, B6, B9, B12, H, C, E, P
MineralsSelenium, Zinc, Copper, Fluorine, Manganese, Silicon, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. Amount Measure Ingredient -- Preparation Method -- -- --

  2. 36 large shrimp

  3. packaged shrimp and crab -- boil seasoning nuts

  4. 2 large ears corn -- kernels cut the cobs -- (F1 1/2 cups)

  5. --for the marinade--

  6. 1 egg yolk*

  7. 3/4 cup olive oil

  8. 3/4 cup peanut oil

  9. 3/4 cup red wine vinegar

  10. 3 tablespoons Dijon-style mustard

  11. 3 tablespoons minced red onion or chives

  12. 3 tablespoons minced parsley

  13. 1 tablespoon minced shallot

Instructions Jump to Ingredients ↑

  1. *You may skip the egg yolk if you are concerned about the safety of eating raw eggs.

  2. NOTE: This recipe makes a generous amount of marinade, so serve with a slotted spoon.

  3. 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.

  4. 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.

  5. 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.

  6. Serves 4 as a main course.

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