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How to make Shrimp Salad from the Cajun recipes at Cajun Cooking TV.
Tags:Shrimp Salad Recipe,Cajun Cooking,Cajun recipe,Cajun recipes,CajunCookingTV.com,How to make Shrimp Salad
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Hi, welcome to Cajun Cooking TV. It’s Saturday night and we’re going to make a shrimp salad with Remoulade sauce. So let’s get started, we have a guest. Addison is with us tonight. Say, “Hi, Addison.”
And we’re going to put in about a half of sweet onions. And I had some celery scraps here. We have bought two celery hearts and chopped it up. So we’re just going to put all these in here for some good flavoring, about enough of it and two or three bay leaves. That’s some good flavor right there.
And then we’re going to put in some lime juice. You can also use lemon juice. We’d like to use some lime. And then, the main ingredient, and I’ll let the cameraman do it because he doesn’t think I’d do it right. You’re going to tell me when.
I still have some good flavors right there. In the meantime, we’ve got our shrimp here. We’d have a pound and a half, a lot of shrimp. And for this application, since we’re making a salad, we went ahead and peel them. If you would just have enough shrimp boil, you would want to keep them like this. We also deveined them if they had the big black vein in there. So now we’re going to devein them. I have a little deveining tool here. We used to just use a knife, now we’re just so fancy up in here. We’ll just pull out that vein off the middle.
Our water is ready. We’ve got a full boil going on here. So we’re going to put in our shrimp and we just need to cook them about a minute until they’re pink and curled. We’re going to bring this back to a boil just for about one or two minutes.
Mix it all together. So first of all, I’m going to do some lime juice. You can also do lemon juice. So I’m going to do about a quarter cup, and then we’re going to do a cup of olive oil. Then we need a half a cup of chopped onions. I think they’re ready to go.
So, I’ve got some chopped green onions here, the container here of finely chopped celery. This is like the inside celery heart here finely chopped so that you’re not having any chunky celery in your dressing. So put that all in there. Then we want two tablespoons of minced garlic. So, I will just roughly put that in here. We need three tablespoons of Creole mustard. That’s about it.
To this, we need two tablespoons of horse radish. This is some hot stuff so you want to be careful with this. One, got to put in some yellow mustard. This looks like a concoction for sure at the moment. And then we need a quarter cup of ketchup, or half a cup of ketchup.
I’m just going to add just a little bit more flavor. So we’re going to throw this in to our bowl here. And then we’re going to take our shrimp. We’re going to take this ice out. And spoon out the shrimp. We don’t need all the onions and other stuff that we’ve in here. It looks so good. We already tried them and they are good.
First of all, we’ve got our chilled Remoulade dressing here. We’ve got all our shrimp in this bowl. And all we’re going to do is keep this good and mixed together. Now chopped celery, this is finely chopped so you’re just getting little tiny bites, and a little handful, this is probably a quarter cup of each of these, of the green onions. So then we’re going to pour in probably just a half a cup of this sauce, just enough to mix this all around. Get it good and wet.
I’m going to do it two different ways. I’m going to in dye lettuce here which is just this little lettuce. Just cut out the in, and then you want to cut it in half. This will really make a pretty presentation. If you just have lots of this, and place it in a bowl, just like this, maybe we can do it like this.
Then we have an avocado here. We’re going to slice into it, slice it in half. This is a good black avocado, it was a small one and it’s good and ripe, and we chilled it so it’d be firm enough. So you just slice through it all the way to the middle. And you can just split it open just like that. And what I’m going to do is, into the middle of this avocado, put the shrimp salad. Just spoon it in like that. Get it to balance. There we go.
Now, I’m going to take a little bit of the dressing, and just drizzle it all across here.
We thank you for joining us on Cajun Cooking TV. Tonight, we had Addison running around under our feet, and we made a shrimp salad with a Remoulade dressing. We hope you check out our website. It’s cajuncookingtv.com. Bye-bye.