|
 |
| |
Marinated Fresh Shrimp and Corn
From Marcelle Bienvenu's "You're Invited"
Makes 6 servings. |
| |
|
|
|
| |
 |
|
3/4 cup olive oil
1/2 cup red wine vinegar
3 tablespoons Creole mustard
2 tablespoons chives or green onions
2 tablespoons chopped fresh parsley
2 pounds large shrimp, cooked in seasoned
water, then peeled and deveined
2 cups fresh corn kernels
Salt and freshly ground black pepper, to taste
|
| |
|
|
|
| |
Combine the oil, vinegar, mustard, green onions and parsley in a mixing bowl and whisk to blend. Set marinade aside.
Cool the shrimp after they are cooked and peeled. Steam the corn kernels in a little water for about 2 minutes. Remove from the heat, drain and cool.
Put the shrimp and corn in a large shallow plastic container. Pour in the marinade and toss to coat evenly. Cover and chill for about 4 hours before serving. Season to taste with salt and pepper. |
| |
|
|
|
| |
|
