Best 3 Jazzed Up Creole Shrimp Salad Recipes

Indulge in a symphony of flavors with our "Jazzed-Up Creole Shrimp Salad." This delectable dish is a vibrant blend of succulent shrimp, crisp vegetables, and a zesty Creole-inspired dressing. Each bite offers a harmonious balance of textures and tastes, making it a perfect appetizer, light lunch, or refreshing side dish.

Our recipe provides step-by-step instructions to guide you through the process of creating this culinary masterpiece. Discover the art of perfectly cooking the shrimp to retain its tender texture and vibrant flavor. Learn how to select the freshest vegetables and transform them into a colorful medley that complements the shrimp.

The Creole dressing is the heart of this salad, and we'll show you how to craft it using a harmonious blend of spices, herbs, and tangy ingredients. You'll master the technique of emulsifying the dressing to achieve a smooth and flavorful consistency.

In addition to the main recipe, we've included variations to suit different preferences and dietary restrictions. Explore the "Spicy Creole Shrimp Salad" for a kick of heat, or try the "Vegan Creole Shrimp Salad" for a plant-based alternative. Each variation offers a unique twist on the classic, ensuring that there's something for everyone to enjoy.

So, gather your ingredients, prepare your taste buds, and embark on a culinary journey to create the "Jazzed-Up Creole Shrimp Salad" that will tantalize your senses and leave you craving for more.

Let's cook with our recipes!

SHRIMP SALAD

Shrimp Salad image

Provided by Ina Garten

Categories main-dish

Time 30m

Yield 12 servings

Number Of Ingredients 10

Ingredients

3 tablespoons plus 1 teaspoon kosher salt
1 lemon cut into quarters
4 pounds large shrimp in the shell (16 to 20 shrimp per pound)
2 cups good mayonnaise
1 teaspoon Dijon mustard
2 tablespoons white wine or white wine vinegar
1 teaspoon freshly ground black pepper
6 tablespoons minced fresh dill
1 cup minced red onion (1 onion)
3 cups minced celery (6 stalks)

Steps:

Bring 5 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add half the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Remove with a slotted spoon to a bowl of cold water. Bring the water back to a boil and repeat with the remaining shrimp. Let cool; then peel, and devein the shrimp.
In a separate bowl, whisk together the mayonnaise, mustard, wine or vinegar, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

CREOLE SHRIMP

Creole Shrimp image

Provided by Food Network

Categories main-dish

Time 3h

Yield 8 servings

Number Of Ingredients 26

Ingredients

1 tablespoon olive oil
1 tablespoon whole butter
1 small diced onion
1 red bell pepper cored and diced
1 green bell pepper, cored and diced
3 cloves minced garlic
2 tablespoons flour
2 tablespoons tomato paste
2 (28-ounce) cans whole tomatoes
1 teaspoon dried oregano
1 teaspoon dried thyme
2 tablespoons chopped fresh parsley
1 teaspoon cayenne pepper
1 teaspoon white pepper
1 teaspoon black pepper
Hot pepper sauce and Worcestershire sauce, to taste
1 tablespoon sugar (to take the acidity off the tomatoes)
Salt, to taste
2 pounds medium shrimp, peeled and deveined
1 tablespoon butter
Splash white wine
Chopped scallions
Pinch chopped parsley
Pinch cayenne
Pinch paprika
Sliced scallions and lemon wedges, for garnish

Steps:

Get the pan hot over a medium high flame, saute all ingredients, except flour, tomato paste and tomatoes, in the olive oil and butter until they begin to wilt. Add flour and tomato paste. Season with oregano, thyme, parsley. cayenne pepper, white pepper and black pepper.
Saute all that until it begins to brown. After 5 minutes when it's quite brown, add the tomatoes. Stir in hot pepper sauce and Worcestershire, to taste. Add sugar and salt. Reduce heat and let the sauce simmer for 1 1/2 to 2 hours.
Shrimp: In a pan over medium heat, saute shrimp in 1 tablespoon of whole butter. While the shrimp is cooking, splash it with white wine. Then add to taste, some chopped scallions, a pinch of parsley and a bit of cayenne pepper and paprika.
After the shrimp is almost ready, add it to the sauce for 3 to 4 minutes. so the Creole flavor cooks into the shrimp. Prepare the serving plates with cooked rice. Ladle the shrimp and Creole sauce into the rice beds, making sure there is lots of sauce. (Creole dishes feature "Lots of Gravy"). Garnish with sliced scallions (the green parts) for color and lemon wedges.

CREOLE SHRIMP SALAD

Creole Shrimp Salad image

This is a great Ladies Lunch or a Main Meal Salad. Cook time reflects bread and if you are cooking your shrimp.

Provided by Diana Adcock

Categories Other Salads

Time 45m

Number Of Ingredients 15

Ingredients

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.

Tips:

For the best results, use fresh, never-frozen shrimp.
If you don't have Creole seasoning on hand, you can make your own by combining paprika, garlic powder, onion powder, cayenne pepper, dried thyme, and dried oregano.
Be sure to chill the salad for at least 30 minutes before serving to allow the flavors to meld.
Serve the salad on a bed of lettuce or arugula, or use it as a filling for sandwiches or tacos.
For a spicier salad, add a pinch of cayenne pepper or a few drops of hot sauce.
If you don't like celery, you can omit it from the recipe.
For a more colorful salad, add some chopped red bell pepper or corn.

Conclusion:

This jazzed-up Creole shrimp salad is a delicious and easy-to-make dish that's perfect for a summer party or potluck. The combination of shrimp, celery, onion, and Creole seasoning creates a flavorful salad that's sure to please everyone. So next time you're looking for a new salad recipe, give this one a try!