Beaufort Soused Corn And Shrimp

This image courtesy of Tom Eckerle




Total Timeunder 30 minutes

Kid FriendlyYes

One Pot MealYes

OccasionBuffet, Casual Dinner Party

Recipe Coursemain course


Taste and Texturetangy


  • 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
  • 1/3 cup fresh lemon juice
  • ½ cup olive oil
  • Salt and freshly milled black pepper


  1. 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.

  2. 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.


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