Corn and Shrimp Salad

45 minutes Prep: 20 minutes Cook: 25 minutes

1010 calories per serving view nutrition facts

4 servings suggest servings

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Ingredients

36	large	shrimp
2	ears	corn

Marinade
1	each	egg yolk
3/4	cup	olive oil
3/4	cup	peanut oil
3/4	cup	red wine vinegar
3	tablespoons	dijon mustard
3	tablespoons	red onion
3	tablespoons	parsley leaves	minced
1	tablespoon	shallot	minced

Directions

Shell and devein the shrimp.

Fill a pan with 3 inch 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.

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Nutrition Facts

Serving Size 588g

Amount per Serving

Calories 1010 75% of calories from fat

	% Daily Value*
Total Fat 84.0g	129%
Saturated Fat 13.0g	65%
Trans Fat 0.0g
Cholesterol 386mg	129%
Sodium 602mg	25%
Total Carbohydrate 20.0g	7%
Dietary Fiber 3.0g	11%
Sugars 13.0g
Protein 44.0g	88%

Vitamin A	14%		Vitamin C	33%
Calcium	14%		Iron	42%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Member Review

Brownie Bottom Cheesecake

I doubled this recipe and made it into more of a brownie-style recipe than a cheesecake, and it got rave reviews! I make a traditional fudge sauce to go over it (composed of marshmellows, evaporated milk, sugar, and milk chocolate chips). It's a rather plan looking dessert, so you may want to add some type of garnish, but the taste is so rich and luxurious that you don't want to pass this one up!

Reviewed by Janiac02