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  Recipe Home » Salads » Corn & Shrimp Salad
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  Corn & Shrimp Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 250
Ingredients:
36 large Shrimp
Packaged shrimp and crab boil seasoning nuts
2 large Ears of corn, kernels cut off the cobs (~1 1/2 cups)

MMMMMFOR THE MARINADE

1 Egg yolk*
3/4 cup Olive oil
3/4 cup Peanut oil
3/4 cup Red wine vinegar
3 tbsp Dijon-style mustard
3 tbsp Minced red onion or chives
3 tbsp Minced parsley
1 tbsp 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.
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