Beaufort Soused Corn And Shrimp Recipe

Name: Beaufort Soused Corn And Shrimp
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 pounds medium shrimp, peeled with tails intact; 1 bay leaf; 1 teaspoon crushed peppercorns; 1 lemon, halved; 12 ears sweet corn, cut from the cob; 1 cup thinly slice scallions; 1 lemon, thinly sliced; Salt; 1/3 cup fresh lemon juice; 1/2 cup olive oil; Salt and freshly milled black pepper

Servings: persons

5 pounds medium shrimp, peeled with tails intact
1 bay leaf
1 teaspoon crushed peppercorns
1 lemon, halved
12 ears sweet corn, cut from the cob
1 cup thinly slice scallions
1 lemon, thinly sliced
Salt
1/3 cup fresh lemon juice
1/2 cup olive oil
Salt and freshly milled black pepper

1
In a large saucepan, place the shrimp in 2 quarts of cold water.
2
Add the bay leaf, peppercorns, and the halved and squeezed lemon.
3
Bring to a boil over moderately high heat.
4
Add the corn and remove from the heat.
5
Drain and turn into a serving bowl.
6
Remove and discard the halved lemon and bay leaf.
7
Fold in the scallions and lemon slices.
8
Make the vinaigrette and pour over the corn and shrimp, tossing to coat.
9
Let stand for 15 minutes.
10
Season to taste with salt and serve warm.

1079

kcal

Calories

Fat

Carbs

145

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 pounds medium shrimp, peeled with tails intact, 1 bay leaf, 1 teaspoon crushed peppercorns, 1 lemon, halved, and more.

Yes, Beaufort Soused Corn And Shrimp falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beaufort Soused Corn And Shrimp

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