Top Review by Leggy Peggy
So glad I finally tracked down the thief of this clipping. :) Will have to keep a closer eye on you in future. But seriously, this makes a beautiful salad. I made a few small changes out of necessity, but this is a wonderful, wonderful dish. My changes were -- I was out of cornichons, so replaced with a small dill pickle, chopped finely. Also found I was out of cajun seasoning, so used Aussie 'bush seasoning' instead. That worked very well, and I'm sure you could replace the cajun with any strong flavour such as Moroccan, Mexican etc. My prawns/shrimp were not huge so I cut them in half through the middle, rather than lengthwise. I cut a few lengthwise, but that just wasn't working for me. And finally, I didn't need quite so much flour. I think 3/4 of a cup might be more than enough. By the way, I used Recipe #438574 to create the Wondra® flour and would certainly recommend that. Thanks for posting such a great recipe. Hubby and I both loved it and I hope to make it often.
For the Dressing
- 1⁄4 cup mayonnaise
- 2 tablespoons chopped cornichons, plus 2 tablespoons of the pickling liquid
- 2 teaspoons whole-grain mustard
- 1⁄2 teaspoon hot sauce
- kosher salt and freshly ground pepper
For the Salad
- 1⁄2 lb medium shrimp, peeled and deveined
- 1 large egg
- 1 cup instant flour (such as Wondra, see Wondra® Instant Flour Substitute)
- 1 tablespoon cajun seasoning
- kosher salt
- vegetable oil, for frying
- 2 romaine lettuce hearts, torn into bite-size pieces
- 1 medium tomatoes, chopped
- 1 small red onion, thinly sliced
- 1 green bell pepper, cut into strips
- freshly ground pepper
Directions See How It's Made
- Make the dressing: Whisk the mayonnaise, cornichons and their liquid, mustard, hot sauce, and salt and pepper to taste in a bowl.
- Prepare the salad: Halve the shrimp lengthwise. Whisk the egg and 2 tablespoons water in a medium bowl. In another bowl, whisk the flour, Cajun seasoning and 2 teaspoons salt.
- Heat about 1 inch of vegetable oil in a deep skillet until a deep-fry thermometer registers 350 degrees. (A piece of shrimp will sizzle on contact.) Dip each shrimp in the egg mixture, then dredge in the flour mixture. Working in batches, fry the shrimp until crisp and golden, turning once, about 2 minutes. Remove with a slotted spoon and drain on a paper-towel-lined plate; season with salt.
- Toss the romaine, tomato, onion and bell pepper with the dressing in a large bowl; season with salt and pepper. Divide the salad among plates and scatter the shrimp on top.