Corn & Shrimp Salad
Yield
4 servingsPrep
20 minCook
25 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | large |
shrimp
|
|
| 2 | ears |
corn
|
*
|
| Marinade | |||
| 1 | each |
egg yolks
|
*
|
| ¾ | cup |
olive oil
|
|
| ¾ | cup |
peanut oil
|
|
| ¾ | cup |
red wine vinegar
|
|
| 3 | tablespoons |
dijon mustard
|
|
| 3 | tablespoons |
red onion
|
|
| 3 | tablespoons |
parsley leaves
minced |
|
| 1 | tablespoon |
shallots
minced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 36 | large |
shrimp
|
|
| 2 | ears |
corn
|
*
|
| Marinade | |||
| 1 | each |
egg yolks
|
*
|
| 177 | ml |
olive oil
|
|
| 177 | ml |
peanut oil
|
|
| 177 | ml |
red wine vinegar
|
|
| 45 | ml |
dijon mustard
|
|
| 45 | ml |
red onion
|
|
| 45 | ml |
parsley leaves
minced |
|
| 15 | ml |
shallots
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.
