Shrimp and Corn Salad
By Tufgrlz
Rate this recipe
4/5
(1 Votes)
1 Picture
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.
You'll also love
- Hot Crab Dip in Rye boat 4/5 (1 Votes)
- Soup, White Bean and Pasta 4/5 (1 Votes)
- Spaghetti with Arugula, Roasted... 4/5 (1 Votes)
- Blackened Tilapia Baja Tacos 3.6/5 (8 Votes)
- Bake-tastic Butternut Squash Fries... 4/5 (1 Votes)
- Stove Top Stuffed Shrimp 3.3/5 (6 Votes)
- Cajun Shrimp Casserole 4/5 (1 Votes)
- Crock Pot Corned Beef & Cabbage 4/5 (1 Votes)
Review this recipe