Jazzed up Creole Shrimp Salad

Submitted by Rita1652

"Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish."

 

• Ready In: 15mins
• Ingredients: 16
• Serves: 4

ingredients

• 3 -4 cups cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish)

• Remoulade Sauce

• 1⁄4 cup mayonnaise
• 1⁄4 cup ketchup
• 1 tablespoon ponzu sauce
• 2 tablespoons relish or 2 tablespoons minced gherkins
• 1 sliced celery ribs or 1/2 cup sliced celery rib
• 1⁄4 cup green bell pepper, chopped fine (I mixed green and red bells)
• 2 2 scallions, sliced or 2 tablespoons sliced scallions (white and green)
• 1 large red radish, grated
• 1 garlic clove, grated
• 1 teaspoon horseradish
• 1 teaspoon mustard (creole or stone ground is best)
• 1⁄4 teaspoon celery seed
• 1⁄2 teaspoon paprika
• 1⁄4 teaspoon creole seasoning (more or less to taste)
• 4 -6 drops hot pepper sauce, to taste

directions

1. Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
2. Add the shrimp and stir to coat.
3. Chill for 2 hour for flavors to meld.
4. Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
5. Enjoy!
6. FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.

Reviews

[Susie D]

I used with shrimp and flaked crab. I fine chopped everything as directed because they were listed as part of the dressing. The next time I make this I leave the veggies slightly chunky and add with the seafood. I used dill relish & served on leaf lettuce with slices of avocado. The sauce is EXCELLENT and could be used on many things! I think it would even be good as a dipping sauce for crab cakes, salmon patties or on a pasta salad. It's well balanced, was a creative use of contest ingredients so GREAT JOB!

 

[Montana Heart Song]

This was a delicious sauce. I used with canned drained chunk salmon as a salad,did not use<br/>any hot sauce since creole seasoning and horseradish provided enough heat. I will marinate<br/>shrimp next time over night.

 

[threeovens]

This was really good and I am learning to appreciate creole flavors more and more. I made this for myself to take to work and happened to have made a muffaletta the day before. I put them together for a photo shoot and then showed my husband how pretty. Well, Mr Anorexia thought it was for him and nearly ate it all up! Thanks for posting.