Corn and shrimp salad
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Corn and shrimp salad
  Corn    Shrimp    Salad  
Last updated 6/12/2012 1:17:50 AM. Recipe ID 48403. Report a problem with this recipe.
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      Title: Corn and shrimp salad
 Categories: Salads, Corn
      Yield: 4 Servings
 
     36 lg Shrimp
           Packaged shrimp and crab
           -boil seasoning nuts
      2 lg Ears of corn, kernels cut
           -off the cobs (~1 1/2 cups)

MMMMM----------------------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.
  
  




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Recipe ID 48403 (Apr 03, 2005)

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