Cooking Recipe Corn & Shrimp Salad
Recipe Ingredients
FOR THE MARINADE
Directions
*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.