Louisiana Fish Fry Recipes

Marinated Shrimp & Corn

A delicious cool dish for a hot summer night. Taken from Louisiana Cooking Magazine 8/06 issue

INGREDIENTS:

• 3/4 cup olive oil
• 1/2 cup red wine vinegar
• 3 Tbsp Creole mustard
• 2 Tbsp chopped green onions 2 Tbsp chopped parsley
• 2 Lbs large shrimp cooked in seasoned water, then peeled
• 2 cups corn kernels
• Salt, black pepper to taste

DIRECTIONS:

1. Combine oil, vinegar, mustard, green onions and parsley in bowl and whisk until blended. Set aside
2. Steam corn in water for about 2 minutes. Remove from heat and drain
3. Mix shrimp and corn with marinade.
4. Cover and chill for 4 hours before serving.