Shrimp Salad New Orleans Recipes

QUICK & EASY NEW ORLEANS SHRIMP

Quick & Easy New Orleans Shrimp image

I've simplified my mom's Shrimp Creole-she made it for us growing up. Now it's effortless comfort food I make for my own family. -Crystal Milne, Urbana, Illinois

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons olive oil
1 small onion, chopped
1 celery rib, finely chopped
1 small green pepper, chopped
2 garlic cloves, minced
1 can (15 ounces) Italian tomato sauce
1 can (14-1/2 ounces) no-salt-added diced tomatoes, undrained
1/2 cup water
1/2 teaspoon Worcestershire sauce
1/8 to 1/4 teaspoon cayenne pepper
1 pound uncooked shrimp (31-40 per pound), peeled and deveined
3 cups hot cooked brown rice

Steps:

In a large skillet, heat oil over medium heat. Add onion, celery and pepper; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer., Stir in tomato sauce, diced tomatoes, water, Worcestershire sauce and cayenne; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Add shrimp; cook 2-4 minutes or until shrimp turn pink. Serve with rice.

Nutrition Facts : Calories 371 calories, Fat 10g fat (2g saturated fat), Cholesterol 138mg cholesterol, Sodium 720mg sodium, Carbohydrate 48g carbohydrate (6g sugars, Fiber 6g fiber), Protein 24g protein.

SHRIMP SALAD NEW ORLEANS

Shrimp Salad New Orleans image

On one of my many cookbook /recipe searches , I found a cookbook called Americana Cookery. I liked the name , but I loved some of the recipes in it even more. Thought I might place some of them here for safe keeping and to share

Provided by hennypenny49

Categories < 60 Mins

Time 35m

Yield 1 salad, 4 serving(s)

Number Of Ingredients 12

Ingredients

1 cup rice, cooked and cold
1 cup shrimp, cooked and diced
3/4 teaspoon salt
1 tablespoon lemon juice
1/4 cup green pepper, slivered
1 tablespoon onion, minced
1 tablespoon olive, chopped
3/4 cup cauliflower, fresh and diced
2 tablespoons French dressing
1/8 teaspoon pepper
1/3 cup mayonnaise
1 head lettuce

Steps:

Combine rice, shrimp, salt, lemon juice, pepper, onion, olives, and cauliflower in a salad bowl.
Toss together well.
Combine french dressing, pepper, and mayonnaise, mix well.
Spoon dressing over salad, toss again.
Chill thoroghly.
Serve over lettuce.

Nutrition Facts : Calories 368.9, Fat 11.4, SaturatedFat 1.7, Cholesterol 115.6, Sodium 819, Carbohydrate 49.2, Fiber 2.6, Sugar 4.1, Protein 17

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.

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