Marinated Shrimp and Corn (Serves 6)
From Marcelle Bienvenu's No Baloney On My Boat
3/4 cup olive oil
1/2 cup red wine vinegar
3 tablespoons Creole mustard
2 tablespoons chopped chives or green onions
2 tablespoons chopped fresh parsley
2 pounds large shrimp, cooked in seasoned water then peeled and deveined
2 cups of fresh corn kernels
Salt and freshly ground black pepper, to taste
Combine the oil, vinegar, mustard, green onions and parsley in a mixing bowl. Whisk to blend and set aside. Cool the shrimp after they are cooked and peeled. Steam the corn kernels in a little water for about two minutes. Remove from the heat, drain and cool.
Put the shrimp and corn in a large shallow glass bowl. Pour in the marinade and toss to coat evenly. Season with salt and black pepper.
Cover and chill for four hours before transferring the mixture to a wide-mouth Plexiglass container that can be store onboard in an ice chest or refrigerator.
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