Louisiana Shrimp and Corn Salad

Submitted by Simply Sue

"This is an adaption of an Emeril Lagasse recipe and a perfect side or main dish salad on a warm day. Use fresh corn when it is available, otherwise substitute frozen corn. Easy, unusual and delicious - what's not to love? Cooking time includes 2 hours to chill salad."

 

• Ready In: 2hrs 30mins
• Ingredients: 19
• Serves: 10

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

directions

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.