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Corn & Shrimp SaladRecipe : Corn & Shrimp Salad
Procedure :
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. |
