Corn And Shrimp Salad Recipe
Servings: 4
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
- *You may skip the egg yolk if you are concerned about the safety of eating raw Large 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 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.
- 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.
- 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.
- Serves 4 as a main course.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 228g | |
| Recipe makes 4 servings | |
| Calories 819 | |
| Calories from Fat 729 | 89% |
| Total Fat 82.42g | 103% |
| Saturated Fat 12.7g | 51% |
| Trans Fat 0.0g | |
| Cholesterol 96mg | 32% |
| Sodium 104mg | 4% |
| Potassium 237mg | 7% |
| Total Carbs 6.83g | 2% |
| Dietary Fiber 0.9g | 3% |
| Sugars 1.32g | 1% |
| Protein 13.85g | 22% |
