LOUISIANA SHRIMP AND CORN SALAD

Louisiana Shrimp and Corn Salad image

Provided by Simply Sue

Categories Potluck

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 19

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

Steps:

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.

Nutrition Facts : Calories 187.5, Fat 12.1, SaturatedFat 1.7, Cholesterol 86, Sodium 1259.5, Carbohydrate 10.1, Fiber 1.9, Sugar 2.8, Protein 11

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