Corn & Shrimp Salad Recipe

*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.

Step 1

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.

Step 2

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.

Step 3

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.

Things You'll Need

  • 36lg Shrimp
  • Packaged shrimp and crab
  • -boil seasoning nuts
  • 2lg Ears of corn, kernels cut
  • -off the cobs (1 1/2 cups)
----------FOR THE MARINADE--------------
  • 1 Egg yolk*
  • 3/4c Olive oil
  • 3/4c Peanut oil
  • 3/4c Red wine vinegar
  • 3T Dijon-style mustard
  • 3T Minced red onion or chives
  • 3T Minced parsley
  • 1T Minced shallot

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