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  • Writer's pictureTommy Centola

Corn and Shrimp Salad

With the holidays coming up, I thought I would share a couple of different sides for the big meals. The first one is served warm.

8-ounce package French green beans, cut into 1-inch pieces

1/2 cup diced red onion

1 cup cherry tomatoes, halved

1/3 cup plus 3 teaspoons extra-virgin olive oil, divided

1 pound peeled and deveined large fresh shrimp, tails removed

1 teaspoon Creole seasoning

6 cups fresh yellow corn kernels

1/2 teaspoon kosher salt, divided

3 tablespoons sherry vinegar

1 tablespoon Creole mustard

1 teaspoon honey

1/8 teaspoon ground black pepper

1 tablespoon chopped fresh parsley

Bring a medium pot of water to a boil over medium-high heat; add green beans. When water returns to a boil, immediately drain beans, and transfer to an ice bath. Drain, and place beans in a large bowl. In a colander set over a bowl, place onion, and pour hot water over to mellow. Rinse onion with cold water, and set down to drain. Add onion and tomatoes to beans.

In a large skillet, heat 2 teaspoons olive oil over medium-high heat. Sprinkle shrimp with Creole seasoning. Add shrimp to skillet; cook, turning halfway through, until pink and firm, about 3 minutes. Transfer shrimp to a plate, and set aside. Wipe skillet clean.

Heat 1 teaspoon olive oil in skillet. Add corn and 1/4 teaspoon salt; cook, until heated through, about 5 minutes. Return shrimp to skillet; cook until heated through, about 1 minute. Add shrimp mixture to bean mixture, tossing gently to combine.

In a small bowl, whisk vinegar, mustard, honey, pepper, remaining 1/3 cup olive oil, and remaining 1/4 teaspoon salt until combined. Add dressing to shrimp mixture, tossing gently to coat. Stir on parsley. Serve warm.


Creole & Cajun Comfort Food is now available online.

Good Cooking, Good Eating and Good Living!!!

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