Try this Corn and Shrimp Salad recipe, or contribute your own.
Suggest a better description*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. From Tuscon area newspapers, 1994, 3rd quarter, courtest Mike Orchekowski. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/tn-94q3.zip
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Serving Size: 1 Serving (224g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 544 | ||
Calories from Fat: 470 (86%) | ||
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Amt Per Serving | % DV | |
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Total Fat 52.2g | 70 % | |
Saturated Fat 8.5g | 42 % | |
Monounsaturated Fat 26.6g | ||
Polyunsanturated Fat 14.6g | ||
Cholesterol 95.8mg | 29 % | |
Sodium 231.9mg | 8 % | |
Potassium 211.1mg | 6 % | |
Total Carbohydrate 2.4g | 1 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 1.8g | ||
Protein 13.6g | 19 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 544
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