Best 3 Emerils Shrimp And Avocado Salad With New Orleans Style Remoulade Sauce And Baby Greens Recipes

Indulge in a culinary journey to the vibrant flavors of New Orleans with Emeril's Shrimp and Avocado Salad, a refreshing medley of succulent shrimp, creamy avocado, and crisp baby greens. This tantalizing salad is elevated with a zesty New Orleans-Style Remoulade Sauce, a delectable blend of mayonnaise, Creole mustard, horseradish, and a hint of cayenne pepper.

Accompanying this main dish are two additional recipes that round out a perfect meal. The Avocado and Grapefruit Salad offers a delightful combination of sweet and tangy flavors, while the Baby Greens Salad with Warm Bacon Dressing adds a touch of warmth and smokiness. Each recipe brings its own unique flair, ensuring a satisfying and diverse culinary experience.

Here are our top 3 tried and tested recipes!

EMERIL'S SHRIMP AND AVOCADO SALAD WITH REMOULADE SAUCE

Emeril's Shrimp and Avocado Salad With Remoulade Sauce image

Make and share this Emeril's Shrimp and Avocado Salad With Remoulade Sauce recipe from Food.com.

Provided by Ex-Pat Mama

Categories Summer

Time 6h5m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

1 cup mayonnaise
1/2 cup scallion, green part only finely chopped
2 tablespoons parsley, finely chopped
2 tablespoons celery, finely chopped
2 tablespoons mustard, whole-grain
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons garlic, minced
3 teaspoons paprika, sweet
1 teaspoon hot sauce
1/4 teaspoon black pepper, freshly ground
6 cups lettuce leaves, baby greens
16 cherry tomatoes, halved
1 tablespoon olive oil, extra virgin
2 avocados, peeled and pitted
1 1/4 lbs shrimp, peeled deveined and boiled
1/4 cup scallion, sliced thin
salt and pepper

Steps:

Early in the day, make the Remoulade sauce by placing the first 11 ingredients (mayonnaise down to freshly ground black pepper) in a food processor. Process until well combined. Transfer to a non-reactive airtight container. Chill thoroughly before using. This sauce can be kept in the refrigerator for up to two days.
Place lettuce in a large bowl. Drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined.
Place tomatoes in a small bowl and drizzle with olive oil, toss to combine.
Divide the lettuce evenly between 4 plates. Place avocado halves on top of the lettuce and divide the tomatoes evenly between the plates. Toss the shrimp with the remaining remoulade sauce and place on top of the avocado. Garnish with the scallions and serve immediately.

Nutrition Facts : Calories 638.4, Fat 41, SaturatedFat 5.9, Cholesterol 314, Sodium 2024, Carbohydrate 35, Fiber 10, Sugar 9.6, Protein 37.5

EMERIL'S SHRIMP AND AVOCADO SALAD WITH NEW ORLEANS-STYLE REMOULADE SAUCE AND BABY GREENS

Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens image

This wonderfully delicious shrimp and avocado salad paired with a New Orleans-style remoulade sauce is courtesy of Emeril Lagasse.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes

Number Of Ingredients 8

Ingredients

6 cups mixed baby lettuce leaves, such as lollo rossa, red oak, red leaf, mizuna, arugula, and tatsoi
New Orleans-Syle Remoulade Sauce, chilled
Coarse salt and freshly ground black pepper
16 small grape or cherry tomatoes, halved
1 tablespoon extra-virgin olive oil
2 Hass avocados, peeled and pitted
Emeril's Simple Boiled Shrimp, chilled
1/4 cup thinly sliced scallions, for garnish

Steps:

Place lettuce in a large bowl; drizzle with half of the remoulade sauce and season with salt and pepper. Toss until well combined. Place tomatoes in a small bowl; drizzle with olive oil. and toss to combine.
Divide lettuce evenly between 4 plates. Place avocado halves on top of lettuce and divide tomatoes evenly between each plate. Toss shrimp with remaining remoulade sauce and place on top of avocado. Garnish with scallions and serve immediately.

NEW ORLEANS-SYLE REMOULADE SAUCE

New Orleans-Syle Remoulade Sauce image

This delicious New Orleans-syle remoulade sauce is courtesy of Emeril Lagasse and should be used in his Shrimp and Avocado Salad.

Provided by Martha Stewart

Categories Food & Cooking Cuisine-Inspired Recipes

Yield Makes about 1 1/2 cups

Number Of Ingredients 12

Ingredients

1 cup mayonnaise
1/2 cup finely chopped scallions, green parts only
2 tablespoons finely chopped fresh flat-leaf parsley
2 tablespoons finely chopped celery
2 tablespoons Creole, or other whole-grain mustard
2 tablespoons ketchup
1 tablespoon tomato paste
1 1/2 teaspoons minced garlic
3 teaspoons sweet paprika
1 teaspoon hot sauce, such as Crystal
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Steps:

Place all ingredients in the bowl of a food processor; process until well combined. Transfer mixture to a nonreactive airtight container. Chill thoroughly before using. Sauce may be kept, refrigerated, up to two days.

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your salad.
Don't overcook the shrimp. They should be cooked just until they are opaque and pink.
Make sure the avocado is ripe. A ripe avocado will be slightly soft to the touch and will have a deep green color.
Use a variety of greens in your salad. This will add flavor and texture.
Make the remoulade sauce ahead of time. This will give the flavors time to meld.

Conclusion:

Emeril's Shrimp and Avocado Salad with New Orleans-Style Remoulade Sauce and Baby Greens is a delicious and refreshing salad that is perfect for a summer meal. The combination of shrimp, avocado, and remoulade sauce is simply irresistible. This salad is also very easy to make, so it's perfect for busy weeknights.