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Corn and Red Bean Salad with Grilled Shrimp

The sweet corn, delicate seafood flavors and tarragon blend beautifully with the crisp, clean frutieness of our Girasole Vineyards Pinot Blanc.

Serves six as a first course

  • 4 fresh ears corn (frozen may be used, but it is a poor substitute)
  • 1 cup cooked small red beans
  • 4 green onions, white and green parts, sliced
  • 4 medium cornichons, finely chopped
  • Vinaigrette – ¼ cup vegetable oil, 3 tablespoons rice wine vinegar, 1 teaspoon coarse mustard, and ¾ teaspoon sugar.  Blend well by shaking.
  • Remoulade
  • 2 tablespoons chopped fresh chives, tarragon and Italian parsley
  • ½ cup mayonnaise plus ½ cup sour cream
  • 6 to 12 butter leaves, or other salad greens
  • 24 peeled grilled shrimp (four shrimp per person)
  • 12 chive spears for garnish.

1.   Cut the corn from the ears and combine with the beans and green onions in a bowl.  Add the vinaigrette and toss to coat well.

2.   For the remoulade, combine the cornichons, Dijon mustard, chives, tarragon, parsley, mayonnaise and sour cream in a bowl and mix well.

3.   Spread a spoonful of the remoulade in the center of each of six plates.  Place 1 or 2 lettuce leaves in the remoulade and mound the corn/bean mixture on the lettuce.  Spoon the remaining remoulade to the side of the plates and arrange the shrimp around it.  Garnish with chives.


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