Marinated Shrimp and Corn

Courtesy Louisiana Cookin'

This is a simple healthy side dish with lots of flavor; Louisiana shrimp and corn marinated with red wine vinegar, creole mustard, and chopped chives.
Servings: 6 to 8 


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 Louisiana shrimp, (41–50 count) cooked in seasoned water, then peeled and de-veined
2 cups fresh corn kernels (or corn cut off the boiled corn on the cob)
salt, to taste
freshly ground black pepper, to taste


In a medium-size mixing bowl, combine the oil, vinegar, mustard, green onions, and parsley. Whisk to blend. Set aside.
Cool the shrimp after they are cooked, peeled and de-veined.
If you are using fresh corn, steam the corn kernels in a little water for about two minutes. Remove from the heat and drain and cool. If you are using leftover corn on the cob from the seafood boil, you may skip the steaming of the corn.
Put the shrimp and corn in a large shallow container. Pour in the marinade and toss to coat evenly.
Cover and chill for about 4 hours.

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