So many ways to plate this salad - in a scooped-out large tomato, in an avocado, on your favorite lettuce, or on a bed of peeled Roma tomatoes, toast points - need I go on?
As the water and spices come to a boil for the shrimp, rinse them under cold, running water. Boil a couple of eggs, too...
In a pot of seasoned water that has come to a rolling boil, 4 minutes should cook the shrimps perfectly...
...and the key to any shrimp salad's success - in addition to not over- or under-cooking the shrimp - is to chop the shrimp just enough so they are recognizable as shrimp!
So pretty - so tasty - so healthy; A taste of New Orleans at you table. Good for ANY dining occasion: appetizer, salad or main course
The perfect main dish for brunch, a salad for dinner, or an appetizer! This New Orleans-inspired salad will please everyone who loves shrimp served in a deliciously refined way.
Incorporating the traditional 'Holy Trinity' of Cresent City cooking (with a modest, yet elegant modification), celery, Bell pepper and, in this recipe, shallots, you lay a foundation for a robust, yet delicate dish which is equally at home in a 5 star restaurant or a bayou cabin.
You can buy the shrimp already peeled and de-veined, which will save you some prep time. But, at the very least, you want to boil the shrimp yourself because the addition of the crab boil will help put this salad over the taste-bud top.
You can cut this recipe in exactly half - or double it - and your results will be identical: perfect and perfectly delicious!
As the great Chef Austin Leslie would say: "When in doubt - serve this salad!"
- 2 lbs fresh shrimp (if you can get them REALLY fresh, you have an even better shrimp salad to serve - flavor unmatched by frozen)
- 1 Tbs Bell pepper, diced very fine
- 1 C (about 2 stalks) fresh celery, diced fine (TIP: before dicing, split the bottom of each stalk once or twice, so you cuts at the bottom will be about the size of the cuts at the top)
- 1/2 C shallots, diced fine
- 2 eggs, hardboiled, shelled and diced fine
- 1 C mayonnaise
- 1/4 C fresh, Italian parsley
- 2 bags, Zatarain's Shrimp and Crab Boil (TIP: 3-4 slices of lemon, a fresh bay leaf, a couple spashes of Louisianna Hot Sauce, and 1 tsp of sea salt and 1/2 tsp black pepper with take the boil to a new level)
- 8 Roma tomatoes, peeled and sliced or 8 strips of roasted red pepper (TIP: the tomatoes and pimento strips are for the presentation, not to be in the salad.)
- Bring a gallon of water to the boil with the Zatarain's and any of the other recommended shrimp/crab boil ingredients you want to include.
- Place the 2 eggs in cold water to cover and bring the eggs to a boil.
- When the egg water is boiling remove it from the stove and set aside a cool a little (about 10 minutes). The run the eggs under cold water until the shells are cold. Set aside.
- When the shrimp boil is rolling, add the whole shrimps and boil for 4 minutes. Remove the boiled shrimps to a cold (ice water) bath.
- Chop the green pepper, shallots, and celery
- Peel and chop the egg and set aside
- Chill for at least 1 hour
- TO SERVE:
- Add the celery, shallots and green pepper to the mayo and combine
- Chill the mixture
- Shell and devein the shrimps
- Chop the shrimps - not too small
- Combine the chopped shrimp with the mayo dressing
- Chop the parsley leaves (TIP: you only want the leaves, so pinch the leaves from the stems before chopping)
- Incorporate the parsley and eggs into the shrimp salad mixture
- Chill the shrimp salad
- TO SERVE:
- You can bed the scoops of shrimp salad on your favorite lettuce, on peeled and sliced Roma tomatoes, or in a large, scooped-out tomato or avocado. You can lay a single, thin strip of roasted red pepper (pimento) on top of the salad for contrast. Use your imagination - but, whatever you do, you will get many compliments!
|Amount Per Serving||%DV|
|Serving Size 444g|
|Recipe makes 4 servings|
|Calories from Fat 468||65%|
|Total Fat 52.87g||66%|
|Saturated Fat 7.92g||32%|
|Trans Fat 0.0g|
|Total Carbs 10.11g||3%|
|Dietary Fiber 1.5g||5%|