Warm Shrimp Remoulade Salad
Servings
4Serving size
about 1 cupThis recipe can be multiplied and makes good leftovers chilled.
Serve with Leeks and Greens or Maple Sweetened Collard Greens or Zucchini Salad or Zucchini with Sun Dried Tomatoes
Ingredients
| 1 quart Water |
| 4 medium Turnips, raw (peeled and cut into large dice) |
| 1 large Egg(s) |
| 1 clove Garlic, raw (minced) |
| 1 Medium stalk Celery, raw (minced) |
| 2 tsp. Dijon mustard |
| 4 Tbsp. Fat free mayonnaise |
| 1 tsp. Paprika |
| 1/2 tsp. Salt Free Creole Seasoning |
| 1/8 tsp. Salt |
| 1 tsp. Olive oil |
| 16 Ounces Shrimp, raw (peeled and deveined) |
Instructions
Remove the egg and peel it under running, cold water. Place egg in a small mixing bowl and mince using the tines of a fork. Add the garlic, celery, Dijon mustard, mayonnaise, paprika and Cajun seasoning and blend well. (Best if chilled overnight - but not necessary.)
Place the olive oil in a medium sauté pan over medium-high heat. Add the turnips and sauté until the brown slightly.
Add the shrimp and cook for about 7 - 10 minutes until just pink.
Remove the pan from the heat and let cool for about 30 seconds. Add the remoulade sauce and toss to coat. Serve.
Serve this recipe with one of these vegetable side dishes.
Leeks and Greens
Place a large skillet over medium high heat. Add the olive oil and the pine nuts. Cook for about 4 to 5 minutes until the pine nuts begin to brown. Stir frequently. Add the dark green part of the leeks and cook for about 5 minutes. Toss frequently. When the…
Maple Sweetened Collard Greens
Heat the olive oil in a large skillet over medium heat. Add the white onion and cook slowly for about 20 minutes until the onions are translucent. Stir frequently. While the onions are cooking, wash the collards well and slice into 1/2-inch-thick chiffonade. Add the collard greens to the pan…
Zucchini Salad
Whisk together the olive oil, balsamic vinegar, maple syrup, salt, pepper and marjoram. Place in the refrigerator while cutting the zucchini. Cut the zucchini into medium dice. This should be about 1/4 inch cubes. Toss the zucchini, tomatoes and pine nuts together in the vinaigrette. Chill well before serving.
Zucchini with Sun Dried Tomatoes
Place the sun dried tomatoes in a small bowl and add the boiling water. Let the tomatoes steep for 20 minutes. Remove the tomatoes and finely mince. Reserve the water the tomatoes steeped in. Place a large skillet over medium heat. Add the olive oil and the sun dried tomato…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This is an easy and light recipe that’s really delicious. You can make the turnips and remoulade in advance and fold them together with the cooked shrimp the next day. Serve with greens and you have an amazing twist on a Southern meal.