Corn& shrimp salad

 
                            CORN & SHRIMP SALAD
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Salads
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   36       lg           Shrimp
                         Packaged shrimp and crab
                         -boil seasoning nuts
    2       lg           Ears of corn, kernels cut
                         -off the cobs (~1 1/2 cups)
                         -----FOR THE MARINADE-----
    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
 
   *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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