Creole Shrimp Salad

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By Diana Adcock
from Yes, IL

This is a great Ladies Lunch or a Main Meal Salad. Cook time reflects bread and if you are cooking your shrimp.

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serves 4
prep time 30 Min
cook time 15 Min
method Broil

Ingredients

  •   3 Tbsp
    salt
  •   2 Tbsp
    each black pepper, dried oregano, granulated garlic, onion powder, cayenne pepper.
  •   2 tsp
    each white pepper, celery salt.
  •   1 Tbsp
    olive oil, extra virgin
  •   1 Tbsp
    worcestershire sauce
  •   1/2 tsp
    red pepper flakes
  •   20
    jumbo shrimp, cooked and cooled
  •   1 bag(s)
    mixed baby greens, 16 oz
  •   1/4 c
    thinly sliced radish
  •   1/4 c
    thinly sliced celery
  •   1 1/2 c
    halved cherry tomatoes
  •   1/2 c
    ranch salad dressing
  •   1
    baguette
  •   1 Tbsp
    olive oil, extra virgin
  •   1 c
    muffuletta olive salad

How To Make

  • 1
    In a mason jar with a lid or a small mixing bowl combine the first 3 ingredient steps, from salt to celery salt. Set aside.
  • 2
    In a large bowl whisk together the extra virgin olive oil, Worcestershire sauce, red pepper flakes and 1 teaspoon Creole seasoning mix(above).
  • 3
    Add cooked and cooled shrimp, toss well. You can use frozen, thawed shrimp, just bring them to room temp. Peeled or unpeeled, it's up to you. Set aside.
  • 4
    In a large mixing bowl toss together the mixed baby greens, radish, celery, tomatoes, ranch dressing whisked with 2 teaspoons creole seasoning(above).
  • 5
    Turn your oven onto broil.
  • 6
    Slice baguette in half lengthwise.
  • 7
    In a small bowl whisk together the Extra virgin olive oil and 1 teaspoon Creole seasoning(above).
  • 8
    Lightly brush the baguette halves with oil mix. Toast until nice and brown and a bit crispy.
  • 9
    Remove and cut at an angle into 2 inch thick slices.
  • 10
    To Plate: Lay out 4 dinner plates, place 2 bread slices at the edge, divide salad, top with shrimp. Place 1/4 cup muffuletta salad opposite the bread toast and serve.

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