Louisiana Shrimp and Corn Salad |
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Prep Time: 15 Minutes Cook Time: 2 Minutes |
Ready In: 17 Minutes Servings: 10 |
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This is an adaption of an Emeril Lagasse recipe and a perfect side or main dish salad on a warm day. Use fresh corn when it is available, otherwise substitute frozen corn. Easy, unusual and delicious - what's not to love? Cooking time includes 2 hours to chill salad. Ingredients:
8 cups water |
1 lemon, halved |
1 tablespoon zatarain's concentrated shrimp & crab boil |
2 bay leaves |
1 tablespoon salt, plus |
1/2 teaspoon salt |
1/2 cup extra virgin olive oil |
2 tablespoons dijon mustard |
1 tablespoon lemon juice |
1 teaspoon hot pepper sauce |
1/2 teaspoon black pepper |
1/2 teaspoon minced garlic |
2 cups fresh sweet corn (cut from 2 medium ears) |
1 1/2 lbs medium shrimp, peeled and deveined |
2 tablespoons chopped fresh basil or 2 tablespoons cilantro leaves |
1/2 cup red onion, chopped |
1 pint cherry tomatoes, halved |
1/2 cup red bell pepper, chopped |
1/2 cup green bell pepper, chopped |
Directions:
1. Put the water in a large pot and squeeze in as much juice from the lemon halves in as possible. Add the lemon halves themselves, the crab & shrimp boil, the bay leaves and 1 Tablespoon of the salt and bring to a boil.
2. Add the corn kernels and cook 5 minutes. Using a skimmer, remove the corn from the boiling liquid and set aside to cool.
3. Return the liquid to a boil and add the shrimp. Cook for 5 minutes. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool.
4. In a small mixing bowl or a glass jar with a tight lid, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 Teaspoon of salt, black pepper and garlic. Whisk or shake to blend well.
5. In a large salad bowl, combine the corn, shrimp, chopped herbs, onion, tomato halves, and chopped peppers. Add the dressing and toss to mix. Cover and chill for at least 2 hours prior to serving.
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