Marinated Shrimp & Corn




  • 1 lb medium Gulf Shrimp, peeled and deveined
  • Salt and Cajun Chef Cayenne Pepper
  • 3/4 cup fresh corn (or canned, drained)
  • 1/3 cup olive oil
  • 1/3 cup red wine vinegar
  • 1-1/2 Tbsp Zatarains Creole Mustard
  • 1-1/2 Tbsp finely chopped green onions
  • 1-1/2 Tbsp chopped parsley or Zatarains Parsley Flakes
  • 1/4 tsp freshly ground black pepper 


Put the shrimp in a saucepan and cover with water. Season with salt and cayenne (or if you prefer a Tbsp or two of liquid crab and shrimp boil seasoning) and bring to a boil. Boil for two to three minutes and remove from the heat. Let stand for two to three minutes then drain. Set aside. Steam the corn for three minutes and set aside. Whisk together the oil, vinegar, mustard, green onions, parsley and black pepper in a small bowl. Combine the shrimp and corn with the marinade mixture and let stand, covered, in the refrigerator for about one hour. Serves 2.

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