| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Eggs |
|
Salads, Corn |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
FOR THE MARINADE
*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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