Corn& Shrimp Salad

* Exported from MasterCook *

CORN & SHRIMP SALAD

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
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 tb Dijon-style mustard
3 tb Minced red onion or chives
3 tb Minced parsley
1 tb 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.



- - - - - - - - - - - - - - - - - -