Corn And Shrimp Salad
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Eggs | Corn, Salads | 4 | Servings | |
INGREDIENTS
| 36 | Shrimp | |
| Packaged shrimp and crab | ||
| boil seasoning nuts | ||
| 2 | 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 | T | Dijon-style mustard |
| 3 | T | Minced red onion or chives |
| 3 | T | Minced parsley |
| 1 | T | Minced shallot |
INSTRUCTIONS
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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 794
Calories From Fat: 736
Total Fat: 83.3g
Cholesterol: 124.4mg
Sodium: 505.7mg
Potassium: 132.4mg
Carbohydrates: 2.2g
Fiber: <1g
Sugar: <1g
Protein: 9.9g