Shrimp Salad Louisiana Style Recipes

LOUISIANA SHRIMP AND CORN SALAD

Louisiana Shrimp and Corn Salad image

This is an adaption of an Emeril Lagasse recipe and a perfect side or main dish salad on a warm day. Use fresh corn when it is available, otherwise substitute frozen corn. Easy, unusual and delicious - what's not to love? Cooking time includes 2 hours to chill salad.

Provided by Simply Sue

Categories Potluck

Time 2h30m

Yield 10 serving(s)

Number Of Ingredients 19

Ingredients

8 cups water
1 lemon, halved
1 tablespoon zatarain's concentrated shrimp & crab boil
2 bay leaves
1 tablespoon salt, plus
1/2 teaspoon salt
1/2 cup extra virgin olive oil
2 tablespoons Dijon mustard
1 tablespoon lemon juice
1 teaspoon hot pepper sauce
1/2 teaspoon black pepper
1/2 teaspoon minced garlic
2 cups fresh sweet corn (cut from 2 medium ears)
1 1/2 lbs medium shrimp, peeled and deveined
2 tablespoons chopped fresh basil or 2 tablespoons cilantro leaves
1/2 cup red onion, chopped
1 pint cherry tomatoes, halved
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped

Steps:

Put the water in a large pot and squeeze in as much juice from the lemon halves in as possible. Add the lemon halves themselves, the crab & shrimp boil, the bay leaves and 1 Tablespoon of the salt and bring to a boil.
Add the corn kernels and cook 5 minutes. Using a skimmer, remove the corn from the boiling liquid and set aside to cool.
Return the liquid to a boil and add the shrimp. Cook for 5 minutes. Drain the liquid, discard the bay leaves and lemon, setting the shrimp aside to cool.
In a small mixing bowl or a glass jar with a tight lid, combine the olive oil, mustard, lemon juice, hot sauce, the remaining 1/2 Teaspoon of salt, black pepper and garlic. Whisk or shake to blend well.
In a large salad bowl, combine the corn, shrimp, chopped herbs, onion, tomato halves, and chopped peppers. Add the dressing and toss to mix. Cover and chill for at least 2 hours prior to serving.

Nutrition Facts : Calories 187.5, Fat 12.1, SaturatedFat 1.7, Cholesterol 86, Sodium 1259.5, Carbohydrate 10.1, Fiber 1.9, Sugar 2.8, Protein 11

SHRIMP POTATO SALAD

Shrimp Potato Salad image

Since Rhode Island is known as the Ocean State, I think this recipe represents my state well. Shrimp add a new twist to traditional potato salad.

Provided by Taste of Home

Categories Lunch

Time 25m

Yield 4-6 servings.

Number Of Ingredients 12

Ingredients

1 pound cooked medium shrimp, peeled and deveined
2 tablespoons lemon juice
4 cups cubed peeled potatoes, cooked and cooled
1/4 cup sliced green onions
1/4 cup minced fresh parsley
1 cup sour cream
1 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon dried tarragon
1/4 teaspoon ground mustard
1/8 teaspoon celery seed
1 garlic clove, minced, optional

Steps:

In a large bowl, toss shrimp with lemon juice; refrigerate. Add potatoes, onions and parsley. In a small bowl, combine the sour cream, salt, pepper, tarragon, mustard, celery seed and garlic if desired; pour over potato mixture and toss. Cover and refrigerate until serving.

Nutrition Facts : Calories 254 calories, Fat 8g fat (5g saturated fat), Cholesterol 142mg cholesterol, Sodium 533mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein.

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