• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

Corn and Shrimp Salad

  • Recipe Submitted by on

Category: Corn, Salads

 Ingredients List

  • 36 lg Shrimp
  • Packaged shrimp and crab
  • -boil seasoning nuts
  • 2 lg Ears of corn, kernels cut
  • -off the cobs (~1 1/2 cups)


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.

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