Cajun Shrimp Salad
Servings
2Serving size
about 1 1/2 cupsThis recipe can be multiplied and keeps well for about 48 hours in the refrigerator. Serve with a 2-ounce whole grain or gluten-free roll.
Ingredients
| 1 cup Water |
| 8 Ounces Shrimp, raw (peeled and deveined) |
| 1 Large stalk Celery, raw (diced) |
| 1 large Carrots, raw (peeled and diced) |
| 1/4 small White onions (diced) |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
| 2 tsp. Salt Free Creole Seasoning |
| 1/4 cup Reduced fat mayonnaise |
| 1/2 lemon yields Lemon juice |
Instructions
When the shrimp are cold chop them coarsely into medium sized pieces. Return them to the mixing bowl and add the celery, carrot, onion, salt, pepper, Creole seasoning, mayonnaise and lemon juice.
Fold together until well blended and then chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
I love shrimp salads because they are so easy and yet seem so elegant. This one is no exception but it also has the zing of Creole seasoning.
This makes great filling for sandwiches or wraps — all you need is a bit of lettuce. Shrimp salads stuffed into large, fresh tomatoes are one of my favorites and the spice of this salad makes a perfect complement to sweet tomatoes.