Huile Lesieur
Henri Le Monnier
Buy This Art Print At AllPosters.com

La Belle Cuisine - More Salad Recipes

Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."

Shrimp and Corn Salad

“Hey, salads don’t have to be boring, they can be wild!
~ Emeril Lagasse

Recipe of the Day Categories:

   Recipe Home

   Recipe Index

   Appetizers

   Beef

   Beverage

   Bread

   Breakfast

   Cake

   Chocolate

   Cookies

   Fish

   Fruit

   Main Dish

   Pasta

   Pies

   Pork

   Poultry

   Salad

   Seafood

   Side Dish

   Soup

   Vegetable

   Surprise!

Your patronage of our affiliate partners supports this web site.
We thank you! In other words, please shop at LBC Gift Galerie!

Shrimp and Corn Salad


Every Day's a Party:
Louisiana Recipes for Celebrating
with Family and Friends
by Emeril Lagasse with Marcelle Bienvenu and
Felicia Willett, 1999, William Morrow & Co.

“Down on Bayou Lafourche, there’s rarely a shortage of fresh seafood.
Shrimp combined with local garden-grown sweet corn make a great
salad to munch on while we cruise the waters.”

Makes about 10 servings

8 cups of water
1 lemon, halved
1 tablespoon liquid Zatarain’s Concentrated Shrimp and
Crab Boil [or other seafood seasoning, such as Old Bay]
2 bay leaves
1 tablespoon plus 1/2 teaspoon salt
2 cups of fresh sweet corn kernels (from 2 medium-size ears)
1 1/2 pounds medium-size shrimp, peeled and deveined
1/2 cup olive oil
2 tablespoons Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon hot sauce
1/2 teaspoon freshly ground black pepper
1/2 teaspoon minced garlic
2 tablespoons chopped fresh basil leaves
1/2 cup chopped red onion
1 pint cherry tomatoes, halved
1/2 cup chopped red bell pepper
1/2 cup chopped yellow bell pepper

In a large pot, combine the water, the juice from the lemon halves (you
can add the rinds too) the boil, the bay leaves and 1 tablespoon of the salt. Bring to a boil, add the corn, and cook for 5 minutes. With a skimmer, remove the corn from the boiling liquid, put in in a shallow bowl, and let
cool completely.
Meanwhile, bring the water back to a boil and add the shrimp. Cook for
5 minutes. Remove from the heat and drain. Remove the bay leaves, put
the shrimp in a shallow bowl, and let cool completely.
In a small mixing bowl, combine the olive oil, mustard, lemon juice, hot
sauce, the remaining 1/2 teaspoon salt, the black pepper and garlic. Whisk
to blend well.
In a large salad bowl, combine the corn, shrimp, basil, onion, tomatoes
and bell pepper. Add the dressing and toss to mix. Cover and chill for at
least 2 hours before serving.
 

More from Emeril!
Index - Salad Recipe Archives
Do you know what it means
to miss New Orleans?
Daily Recipe Index
Recipe Archives Index