Corn And Shrimp Salad – We Love God!

We should rest in Christ alone for our salvation. But along with that there is still an abiding principle that we ought to worship on the Lord’s Day and trust God enough to have a weekly routine where we cease from our normal labors... He made the Sabbath for man, not man for the Sabbath (Mark 2:27). God gives us Sabbath as a gift; it’s an island of get-to in a sea of have-to. He also offers us Sabbath as a test; it’s an opportunity to trust God’s work more than our own. When I go weeks without taking adequate time off, I may or may not be disobeying the fourth commandment, but I’m certainly too convinced of my own importance and more than a little foolish. If my goal is God-glorifying productivity over a lifetime of hard work, there are few things I need more than a regular rhythm of rest.

Kevin DeYoung

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

A Message from our Provider:

“Society’s rejects have a special place in God’s heart”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- 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