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  • Corn And Shrimp Salad

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    Corn And Shrimp Salad
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 36 lrg Shrimp Packaged shrimp and crab boil seasoning nuts
    • 2 lrg Ears of corn, kernels cut off the cobs ( 1 1/2 c.)
    • 1 x Egg yolk*
    • 3/4 c. Extra virgin olive oil
    • 3/4 c. Peanut oil
    • 3/4 c. Red wine vinegar
    • 3 Tbsp. Dijon-style mustard
    • 3 Tbsp. Chopped red onion or possibly chives
    • 3 Tbsp. Chopped parsley
    • 1 Tbsp. Chopped shallot

    Directions

    1. *You may skip the egg yolk if you are concerned about the safety of eating raw Large 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 Tbsp. of the seafood boil. Bring to a boil and add in the shrimp. When the shrimp turns pink (1-2 min), remove the pan from the heat, and let the shrimp cold in the liquid.
    4. Cook the corn kernels in a steamer for 2 min; set aside. Whisk together the egg yolks, oils, vinegar and mustard. Stir in the red onion or possibly chives, the parsley and the shallot.
    5. Drain the shrimp and put in a deep bowl. Pour on the mariande. Cover and chill for 2 hrs. 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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