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Shrimp and Corn Salad

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 8 cups water
  • 1 lemon, halved
  • 1 Tbs. liquid Zatarin's Concentrated Shrimp & Crab Boil
  • 2 bay leaves
  • 1 Tbs. salt
  • 2 cups of fresh sweet corn kernels (from 2 ears)
  • 1 1/2 lbs. of medium-sized cooked shrimp, peeled and deveined
  • 1/2 cup of olive oil
  • 2 Tbs. Dijon mustard
  • 1 Tbs. fresh lemon juice
  • 1 tsp. hot sauce
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. minced garlic
  • 2 Tbs. chopped fresh basil leaves
  • 1/2 cup chopped red onion
  • 1 pint cherry tomatoes, halved
  • 1/2 cup chopped red bell pepper
  • 1/2 cup chopped yellow bell pepper

Details

Preparation

Step 1

In a large pot, combine the water, the juice from the lemon halves (you can add the rinds, too), the boil, the bay leaves and 1/2 Tbs. of the salt. Bring to a boil, add the corn, and cook for 5 minutes. With a skimmer, remove the corn from the boiling liquid, put it in a shallow bowl and let it cool completely.

In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 tsp. salt, the black pepper and garlic. Whisk to blend well.

In a large salad bowl, combine the corn, shrimp, basil, onion, tomatoes and bell pepper. Add the dressing and toss to mix. Cover to refrigerate. Serve coo.

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