Spicy Creole Shrimp Salad with French Quarter Croutons
Let the good times roll while keeping it light with my New Orleans inspired entree salad featuring spicy sauteed shrimp and crusty French baguette croutons.
Course:
Condiment, Salad
Cuisine:
American, Creole - Cajun
Ingredients
For Creole Spice
4tspsalt
4tsp garlic powder
2Tbsppaprika
2tspground black pepper
2tsponion powder
1Tbspdried oreganoI used Instantly Fresh brand
1Tbspdreied ThymeI used Instantly Fresh brand
1tspred pepper flakesmore or less to taste
For Shrimp
1Tbspolive oil
1TbspWorcestershire sauce
20jumbopre-cooked, frozen shrimp with tails on, thawed
1 TbspCreole Spice (from this recipe)more or less as preferred
For Salad & Dressing
8ounceslettuce of choice
1cupshredded purple cabbage
1/2 cupthinly sliced radish
1cupslices red and yellow tomatoes
1/2 cupGreek Yogurt or Light Ranch DressingI used OPA by Litehouse™ Ranch
2tspCreole Spice (from this recipe)
For Croutons
8inchsourdough baguette
1Tbspolive oil
2Tbspgrated Parmesan cheese
1tspCreole Spice (from this recipe)
Instructions
To make Creole Spice Mix, place ingredients in small jar with lid. Stir or shake to combine. May be stored in pantry out of direct sunlight for up to one year. Makes approximately ½ cup.
To make shrimp, heat olive oil and Worcestershire sauce in large skillet over medium-high heat. Pat thawed shrimp dry and toss with Creole Spice Mix. Place in hot skillet and sauté for approximately 2 minutes, or until heated through (take care not to over-heat since shrimp are precooked). Remove shrimp from heat to a plate while finishing remainder of dish.
To prepare salad, top lettuce with cabbage, radish and tomatoes on a large platter or individual bowls. For dressing stir, Creole Spice Mix in dressing until incorporated – use more or less depending on preference for spiciness.
For croutons, slice 8-inch length of baguette in half lengthwise. Next, slice each half in half at a long diagonal; place on baking sheet. Brush cut side of bread with olive oil and sprinkle with cheese and Creole Spice Mix. Set under broiler for 60 seconds (keep a vigilant eye) or until top beginning to bubble and brown.
To serve, place shrimp on prepared salad and add one big crouton per person; pass with dressing.