Louisiana Shrimp and Corn Salad

Name: Louisiana Shrimp and Corn Salad
Prep time: 15 min
Cook time: 2 h 15 min
Total time: 2 h 30 min
Yield: 10 serving(s)
Ingredients: 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; 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; 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

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Recipe 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.

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READY IN: 2hrs 30mins

SERVES: 10

UNITS: US

INGREDIENTS

Nutrition

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

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.
Add the corn kernels and cook 5 minutes. Using a skimmer, remove the corn from the boiling liquid and set aside to cool.
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.
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.
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.

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