Louisiana Shrimp And Corn Salad Recipes

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SHRIMP AND CORN SALAD



Shrimp and Corn Salad image

From RealSimple. I make this in huge batches and eat on it for days! It's so good on top of a little arugula with goat cheese. I sometimes use chicken and pine nuts instead of shrimp and pumpkin seeds--sort of sub out according to what I have around.

Provided by Sayster

Categories     Lunch/Snacks

Time 20m

Yield 8 serving(s)

Number Of Ingredients 13

2 cups corn kernels (from 3 ears)
1 pint cherry tomatoes, quartered
1 small jicama, cut into thin strips (optional)
1 lb peeled and deveined large cooked shrimp
1/2 cup shelled roasted pumpkin seeds
6 scallions, thinly sliced (white and light green parts)
1/4 cup fresh orange juice
2 tablespoons fresh lime juice
2 teaspoons honey
1 teaspoon ground cumin
1 tablespoon olive oil
3/4 teaspoon kosher salt
1/4 teaspoon black pepper

Steps:

  • In a large bowl, combine the corn, tomatoes, jicama (if using), shrimp, pumpkin seeds, and scallions.
  • In a separate bowl, whisk together the orange and lime juices, honey, cumin, oil, salt, and pepper. Toss with the shrimp mixture.
  • It's good cold or at room temperature.

Nutrition Facts : Calories 174.9, Fat 6.7, SaturatedFat 1.2, Cholesterol 110.5, Sodium 297.6, Carbohydrate 15.1, Fiber 2.1, Sugar 3.5, Protein 15.9

CORN AND SHRIMP SALAD



Corn and Shrimp Salad image

"This is one of the ways our family celebrates corn," writes Ruth Randolph of Orefield, Pennsylvania.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 2 servings.

Number Of Ingredients 11

1/2 pound cooked medium shrimp, peeled and deveined
1-1/3 cups fresh or frozen corn
1/2 cup chopped sweet red pepper
1/2 cup chopped green onions
1 tablespoon cider vinegar
1 tablespoon canola oil
1/2 teaspoon minced fresh basil
1/2 teaspoon lemon juice
1/4 teaspoon sugar
1/4 teaspoon salt
Dash cayenne pepper

Steps:

  • In a bowl, toss the shrimp, corn, red pepper and onions. In a small bowl, combine the vinegar, oil, basil, lemon juice, sugar, salt and cayenne. Pour over shrimp mixture and toss to coat. Cover and refrigerate for 1 hour or until chilled.

Nutrition Facts : Calories 300 calories, Fat 10g fat (1g saturated fat), Cholesterol 172mg cholesterol, Sodium 471mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

LOUISIANA SHRIMP AND CORN SALAD



Louisiana Shrimp and Corn Salad image

This is an adaption of an Emeril Lagasse recipe and a perfect side or main dish salad on a warm day. Use fresh corn when it is available, otherwise substitute frozen corn. Easy, unusual and delicious - what's not to love? Cooking time includes 2 hours to chill salad.

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

LATIN SHRIMP, RICE AND CORN SALAD



Latin Shrimp, Rice and Corn Salad image

Provided by Food Network

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 15

1 3/4 cups salted water
1 cup long grain "aromatic rice" like Texmati
1/2 cup olive oil
4 to 6 tablespoons fresh lime juice
1 teaspoon cumin powder
Salt
1 to 2 fresh jalapeno peppers, seeded and finely minced
1 package (10 ounces)frozen corn kernels, thawed
1 small red, and yellow bell pepper, seeded and cut into 1/4-inch dice
1/2 cup pimento stuffed green Spanish olives, chopped
2 tomatoes, seeded and cut into 1/2inch dice
12 large cooked shrimp, halved along the back
1/2 cup (packed) cilantro, chopped
Mesclun lettuce, washed
1/2 cup pitted jumbo ripe black olives, slivered

Steps:

  • Bring the salted water to a boil. Add the rice, cover and simmer over low heat for 12 to 15 minutes or until just done. Immediately drain the rice when tender, rinse under cold water to stop the cooking process and drain again. Pat dry and set aside until later.
  • In the bottom of a mixing bowl stir together the olive oil, lime juice, cumin, salt and jalapeno peppers. Add the rice to the dressing along with corn, bell peppers and olives; adjust the seasoning.
  • In a separate mixing bowl combine the tomatoes with the shrimp and cilantro.
  • On each dinner plate arrange a bed of lettuce. Center rice and corn salad over the top. Place the shrimp in the center and garnish with black olives.

SHRIMP LOUISIANE CASSEROLE



Shrimp Louisiane Casserole image

Shrimp, green bell pepper, and shrimp combine with cream of mushroom soup in this tasty, Southern-inspired casserole.

Provided by Gloria Taylor

Categories     Seafood     Shellfish     Shrimp

Time 1h10m

Yield 4

Number Of Ingredients 13

⅔ cup uncooked white rice
1 ⅓ cups water
2 slices bread, broken up into small pieces
½ cup milk
2 tablespoons margarine
1 clove garlic, minced
1 cup chopped onion
1 cup chopped green bell pepper
1 pound peeled and deveined medium shrimp (30-40 per pound)
1 (10.75 ounce) can condensed cream of mushroom soup
1 tablespoon chopped fresh parsley
1 ½ tablespoons lemon juice
1 pinch paprika

Steps:

  • Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
  • Preheat an oven to 350 degrees F (175 degrees C). Butter a 2-quart baking dish. Combine the bread and milk in a mixing bowl; set aside.
  • Melt the margarine in a skillet over medium heat. Stir in the garlic, onion, and bell pepper until the vegetables begin to soften, about 3 minutes. Add the shrimp, and cook until the shrimp are no longer translucent, about 3 minutes more. Stir the shrimp and rice into the soaked bread along with the cream of mushroom soup, parsley, and lemon juice. Pour this mixture into the prepared baking dish. Sprinkle with paprika.
  • Bake in the preheated oven until the top is golden brown, and the casserole is hot and bubbly, about 30 minutes.

Nutrition Facts : Calories 420.5 calories, Carbohydrate 45 g, Cholesterol 175 mg, Fat 13.1 g, Fiber 2.2 g, Protein 29.4 g, SaturatedFat 2.9 g, Sodium 826.9 mg, Sugar 5.9 g

GRILLED CORN AND SHRIMP SALAD



Grilled Corn and Shrimp Salad image

Categories     Salad     Quick & Easy     Backyard BBQ     Shrimp     Corn     Grill     Grill/Barbecue     Watercress     Gourmet

Yield Serves 6

Number Of Ingredients 9

6 ears of corn
1/3 cup olive oil plus additional for brushing the corn and the shrimp
1 pound medium shrimp (about 25), shelled and deveined
1 red onion, chopped fine
1 large fresh jalapeño chili including the seeds, minced (wear rubber gloves)
1/3 cup loosely packed fresh coriander, chopped fine
3 tablespoons fresh lemon juice
1 tablespoon white-wine vinegar
2 bunches of watercress, rinsed well, spun dry, and coarse stems discarded

Steps:

  • Brush the corn with some of the additional oil and grill it on a rack set about 6 inches over glowing coals, turning it, for 15 minutes, or until it is golden brown. Let the corn cool until it can be handled. Working over a bowl, with serrated knife cut the kernels from the cobs and with the back of the knife scrape the pulp from the cobs. Brush the shrimp with some of the additional oil, grill them on the rack, turning them, for 6 to 8 minutes, or until they are cooked through, and transfer them to the bowl. Stir in the onion, the jalapeño, and the coriander
  • In a small bowl whisk together the lemon juice, the vinegar, and salt and pepper to taste, add the remaining 1/3 cup oil in a stream, whisking, and whisk the dressing until it is emulsified. Pour the dressing over the corn mixture and combine the salad well. Divide the watercress among 6 plates and spoon the salad over it.

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