Commanders Palace Shrimp Salad Recipes

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COMMANDER'S SALAD



Commander's Salad image

This is from the 1984 "The Commander's Palace New Orleans Cookbook". Commander's Palace is my favorite place to eat in New Orleans and this salad is their most popular side salad, according to the recipe.

Provided by Leslie in Texas

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 cups mixed salad greens (Commander's Palace uses a mixture of leaf lettuce,field greens, Bibb lettuce, romaine, endive, and w)
4 tablespoons crumbled crisp bacon
4 tablespoons freshly grated parmesan cheese
1 cup crouton
1 1/2 cups salad oil
1 egg, at room temperature
1/2 teaspoon salt
1/2 teaspoon freshly cracked black peppercorns
1/4 cup white vinegar
3 tablespoons minced onions
2 hardboiled egg, peeled and coarsely chopped

Steps:

  • Tear greens into bite-sized pieces.
  • In a large salad bowl, combine the greens,bacon, cheese, and croutons.
  • Put 1/2 cup oil and the remaining dressing ingredients in a blender.
  • Cover and blend on low speed.
  • Remove cover and gradually blend in remaining oil.
  • To serve, pour 8 T. of dressing over salad and toss.
  • Divide onto individual plates and garnish each serving with the hard boiled egg.
  • Refrigerate any leftover salad dressing.

Nutrition Facts : Calories 848.5, Fat 88.2, SaturatedFat 13.8, Cholesterol 155, Sodium 559.3, Carbohydrate 7, Fiber 0.5, Sugar 0.8, Protein 8.7

COMMANDER'S PALACE BARBECUED SHRIMP



Commander's Palace Barbecued Shrimp image

Make and share this Commander's Palace Barbecued Shrimp recipe from Food.com.

Provided by KathyP53

Categories     Cajun

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

16 large shrimp, peeled and deveined (tails left on)
2 tablespoons creole seasoning (or cajun)
1/4 cup canola oil
4 garlic cloves, finely chopped
2 tablespoons finely chopped fresh rosemary
1/2 cup beer
6 tablespoons hot sauce (Crystal or Frank's)
6 tablespoons Worcestershire sauce
5 tablespoons fresh lemon juice
12 tablespoons cold butter, cut into small pieces
1 loaf crusty French bread

Steps:

  • Heat large skillet over medium heat until hot.
  • Meanwhile, put shrimp and creole seasoning into a bowl; toss to coat. Set aside.
  • Add oil and garlic to skillet and cook until golden, about 1 minute. Add rosemary and cook for 2-3 seconds. Add shrimp and cook, flipping once, until it starts to turn pink, about 30 seconds.Transfer shrimp to a large plate; set aside.
  • Add beer, hot sauce, worcestershire, and lemon juice to skillet; stir well, Cook, stirring, until thickened, about 7-8 minutes.
  • Remove skiller from heat; whisk in butter a few pieces at a time (sauce will start to thicken). Return shriimp to skillet; toss to coat. Return skillet to medium heat and cook until shrimp are cooked through, 2-3 minutes. Transfer shrimp and sauce to 4 deep plates. Serve with chunks of crusty french bread for dipping.

Nutrition Facts : Calories 800.8, Fat 52, SaturatedFat 23.7, Cholesterol 134.5, Sodium 1796.3, Carbohydrate 68, Fiber 3.7, Sugar 3.6, Protein 15.5

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