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 or yellow 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 water boils add the shrimp and steam for about 5 - 7 minutes. Remove to a mixing bowl and let cool.
Place in refrigerator to chill.
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.
Print Recipe
Would you like to print or download the document?
Special Diet Information
Click on the icon for information.
Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Shrimp salads 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 makes a great dish and the spice of this salad makes a perfect complement to sweet tomatoes.