Creole Tomato and Shrimp Salad - WBRC FOX6 News - Birmingham, AL

Creole Tomato and Shrimp Salad

CREOLE TOMATO AND SHRIMP SALAD

RECIPE COURTESY OF CHEF CHRIS ZAPALOWSKI

HOMEWOOD GOURMET

Yield: 4 servings

1 pound large shrimp, peeled and deveined

1 cup shrimp boil seasoning

1 bay leaf

1 lemon, cut in half

½ cup good quality mayonnaise

2 tablespoons olive oil

1 tablespoon red wine vinegar

½ teaspoon kosher salt

½ teaspoon freshly ground black pepper

3 medium ripe tomatoes, cut into large chunks

3 large celery stalks, sliced into ½-inch pieces

4 cups loosely packed mixed baby greens

Bring 4 cups water to a boil in a large saucepan. Add the shrimp boil, bay leaf, and lemon and stir well. Add the shrimp, reduce the heat to medium and cook 2 to 4 minutes or until shrimp are pink and cooked through. Quickly remove shrimp with a slotted spoon to a large tray to cool. Cut shrimp in half crosswise and refrigerate until ready to use.

Whisk together the mayonnaise, oil, vinegar, salt and pepper in a large bowl. Fold in tomatoes, celery and reserved shrimp and stir gently until well combined.

Arrange 1 cup of mixed greens on each of 4 plates. Spoon shrimp mixture evenly over each plate and serve immediately. Shrimp mixture can be made ahead and refrigerated for up to 3 days.

http://homewoodgourmet.com/

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