Jazzed up Creole Shrimp Salad |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish. Ingredients:
3 -4 cups cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish) |
1/4 cup mayonnaise |
1/4 cup ketchup |
1 tablespoon ponzu sauce |
2 tablespoons relish or 2 tablespoons minced gherkins |
1 sliced celery ribs or 1/2 cup sliced celery rib |
1/4 cup green bell pepper, chopped fine (i mixed green and red bells) |
2 green onions or 2 tablespoons green onions (white and green) or 2 scallions, sliced or 2 tablespoons sliced scallions (white and green) |
1 large red radish, grated |
1 garlic clove, grated |
1 teaspoon horseradish |
1 teaspoon mustard (creole or stone ground is best) |
1/4 teaspoon celery seed |
1/2 teaspoon paprika |
1/4 teaspoon creole seasoning (more or less to taste) |
4 -6 drops hot pepper sauce, to taste |
Directions:
1. Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
2. Add the shrimp and stir to coat.
3. Chill for 2 hour for flavors to meld.
4. Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
5. Enjoy!
6. FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.
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