Louisiana Shrimp And Corn Salad Recipe

Name: Louisiana Shrimp And Corn Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Cooking Liquid; 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; Dressing; 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; Salad; 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

Servings: persons

Cooking Liquid
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
Dressing
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
Salad
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

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.

592

kcal

Calories

Fat

Carbs

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 22 ingredients. The key ingredients include: Cooking Liquid, 8 cups water, 1 lemon, halved, 1 tablespoon zatarain's concentrated shrimp & crab boil, and more.

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

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Louisiana Shrimp And Corn Salad

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