Beaufort Soused Corn and Shrimp
- 5 pounds medium shrimp, peeled with tails intact
- 1 bay leaf
- 1 teaspoon crushed peppercorns
- 1 lemon, halved
- 12 ears sweet corn, cut from the cob
- 1 cup thinly slice scallions
- 1 lemon, thinly sliced
- Salt
- 1/3 cup fresh lemon juice
- ½ cup olive oil
- Salt and freshly milled black pepper
- This recipe is gluten-free
- Produce
- Bay leaf (1)
- Lemon (2)
- Scallions, thinly slice (1 cup)
- Sweet corn (12 ears)
- Seafood
- Shrimp, medium (5 pounds)
- Cooking & Baking
- Olive oil (1/2 cup)
- Peppercorns (1 teaspoon)
- Salt (1)
- Salt and freshly milled black pepper (1)
- Drinks
- Lemon juice, fresh (1/3 cup)
Preparation
Read recipe preparation on cookstr.com
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Published January 14, 2012 (1 year ago).
5 people saved this recipe.
