Ingredients
36 large shrimp
1 packaged shrimp and crab boil seaso, ning nuts
2 large ears of corn, kernels cut off the c, obs (~1 1/2 cups
FOR 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
Directions
*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.
Servings: 4 servings
Corn & Shrimp Salad Recipe brought to you by Recipe Ideas
Categories: Fish; Salad; Seafood; Shrimp
The History of Recipes
We are able to read the history of written recipes way back into distant history, at least as far back into history as pharonic Egypt, and maybe further still. Interesting though that maybe, generally, these old recipes were just very basic pictorial recipes for food preparation.
As we move into The time of the romans around 25BC a roman called Apicius assembled a number of documents describing recipes prepared by wealthy Romans. In his publication, he describes how the meals were separated into appetizers, entrees and desserts, a style of dining still practiced today. This early Roman chef recounts how the Roman cooks made use of many different spices, including a few that will be familiar to modern chefs like basil, rue and parsley. Later, in the fifteenth century, knights returning from the crusades brought back many foods and spices from the holy land, including rosemary and coriander. These new spices and herbs led to a surge in books on cooking, many of which still exist in private libraries. By the advent of the 20th century, cookery publications were in great demand, as a result of better eduction, people having more leisure time and having more disposable income. |
We hope you enjoy this Corn & Shrimp Salad recipe.
