Best Jazzed Up Creole Shrimp Salad Recipes

Shrimp Creole image

Provided by Southern Living Editors

Categories Shrimp

Time 45m

Yield 4 servings

Number Of Ingredients 12

3 tablespoons butter
2 medium-size green bell peppers, finely chopped
1 medium onion, minced (1 1/2 cups)
1/4 cup chopped celery
1 bay leaf
1 teaspoon chopped fresh parsley
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1/8 teaspoon dried crushed red pepper
2 (14.5-oz.) cans diced tomatoes
1 pound peeled and deveined medium-size raw shrimp (26/30 count)
Hot cooked rice

Steps:

Melt butter in a small Dutch oven over medium heat; add bell pepper and next 7 ingredients, and sauté 7 minutes or until vegetables are tender. Stir in tomatoes; bring to a boil, reduce heat to low, and simmer, stirring occasionally, 20 minutes. Increase heat to medium. Add shrimp; cook, stirring occasionally, 4 minutes or just until shrimp turn pink. Remove and discard bay leaf. Serve immediately over rice in shallow bowls.

Creole Shrimp Salad image

Provided by Diana Adcock

Time 45m

Number Of Ingredients 15

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

Steps:

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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