Info
- Course: Main Course
- Skill Level: Easy
- Cost: Splurge
- Favorited: 15 Times
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Beaufort Soused Corn And Shrimp
Cookbook
Yield : Serves 8
Ingredients
SHRIMP:
- 5 pounds medium shrimp, peeled with tails intact
- 1 bay leaf
- 1 teaspoon crushed peppercorns
- 1 lemon, halved
- 12 ears sweet corn, cut from the cob
- 1 cup thinly slice scallions
- 1 lemon, thinly sliced
- Salt
VINAIGRETTE:
- 1/3 cup fresh lemon juice
- ½ cup olive oil
- Salt and freshly milled black pepper
Directions
In a large saucepan, place the shrimp in 2 quarts of cold water. Add the bay leaf, peppercorns, and the halved and squeezed lemon. Bring to a boil over moderately high heat. Add the corn and remove from the heat. Drain and turn into a serving bowl. Remove and discard the halved lemon and bay leaf. Fold in the scallions and lemon slices.
Make the vinaigrette and pour over the corn and shrimp, tossing to coat. Let stand for 15 minutes. Season to taste with salt and serve warm.
© Christopher Idone
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
563 kcal
18 % daily value
73 % daily value
6 % daily value
1024 mg
168 mg
63 g
10 g
5 g
36 g
431 mg
736 mg
3 g
21 g
45 % daily value
