Shrimp are inhabitants of the seas, which not onlyvery tasty, but also useful. Cooking them is simple enough and the strength of each hostess. Their only minus - they are small and they are always small. Corn is rarely added to salads in the usual boiled form. Its canned version is often used. Salad with shrimps and corn is very useful, although, at first glance, the products are not very compatible.
Shrimp are always used in boiled form.They are boiled in water with a little salt. You can also add spices or vinegar, but only if it is prescribed by the recipe. Canned corn does not require special preparation. The only thing that is necessary is to drain the brine in which it was stored. Salad with shrimps and corn can have a variety of dressings, which makes this combination universal. Try several options to find your favorite.
Salad with corn and tomatoes, dressed with mayonnaise
Boiled shrimp (350 g) must be cleanedafter they cool down a little. 2 tomatoes to wash and cut into small cubes (you can slices of different shapes). 200 grams of ham cut into strips. 2 sheets of green salad is washed, dried using paper towels, and torn into small pieces by hand. For beauty, lettuce leaves are laid on the bottom of the salad bowl, a salad with prawns and corn is placed on top, which is obtained by mixing all the ingredients, adding a can of corn and filling mayonnaise. If necessary, you can pour a little.
Salad with shrimps and corn, dressed with mayonnaise
Boiled and brined prawns are mixed with 2cans of canned crabs and 1 can of canned corn. Dill greens are washed, dried and chopped. It is added to the total mass. All this is filled with 2 tablespoons of ketchup and mayonnaise. This salad is decorated with slices of lemon, which, moreover, can add some piquancy to the taste of this dish.
Salad with corn and tomatoes, dressed with olive oil
200 grams of shrimp wash and clean.1 bulb is cut into thin semirings and carefully disassembled into segments. 3 tomatoes are cut into cubes of medium size. Garlic (2 cloves) is chopped through the scabbard. Red Bulgarian pepper is cut into strips (thin). All ingredients are mixed, 400 g of canned corn, 1 tablespoon of lemon juice, olive oil and salt are added.
Salad with shrimps and vegetables, seasoned with tomato juice
450 g of shrimp are boiled in water with the addition of salt and3% vinegar (1 tablespoon). After that, they are cooled and cleaned. 250 g of cauliflower is boiled in salt water, and then disassembled, separating the small inflorescences. 3 medium-sized tomatoes are sliced. One piece of onions should be cut into cubes. Tomatoes and onions are lightly fried in vegetable oil. All ingredients are mixed with 220 g of corn. Add 1 cup of tomato juice, salt, cayenne pepper and 2 tablespoons of chopped parsley. Salad with shrimps and vegetables, cooked according to this recipe, you can decorate with basil. As a vegetable oil, you can use both olive and sunflower. Tomato juice is better to take natural, do not use diluted tomato paste, t. its taste is slightly different. Tomatoes are better to use hard varieties, because soft and overripe when sliced and roasted with juice.
Of course, these are not all salad recipes in whichthere are prawns with corn. By the way, in some countries salads with small corn cobs are popular, which are cut without separating the grains from the head. Because this is a special variety of corn and the fiber is soft and delicious, such an ingredient can become a highlight of a salad.
We wish you delicious and unusual salads!
