Inspired by the vibrant flavors of Creole cooking, this dish is a lively celebration of Southern cuisine. Fresh Gulf shrimp are infused with a spicy and aromatic broth, then paired with a tangy remoulade and served over a bed of crisp, mixed greens. Perfect for a festive gathering or a family dinner, this recipe brings the essence of Louisiana to your table.
Ingredients:
For the Cajun Shrimp Boil:
- Water for boiling
- 1 large onion, quartered
- Juice of 2 lemons, plus the lemon halves
- 8 tablespoons of salt
- 4 bay leaves
- 2 tablespoons of cayenne pepper
- 2 tablespoons of Creole seasoning, divided
- 1 1/4 lbs of Gulf Shrimp (16-20 count)
- 1 New Orleans style crab boil seasoning pouch
- 1 head of garlic, halved
For the Remoulade:
- 2 tablespoons of ketchup
- 2 tablespoons of Creole mustard (or grainy mustard)
- 1 1/2 teaspoons of minced garlic
- 1 tablespoon of tomato paste
- 1 teaspoon of hot sauce
- 3 teaspoons of paprika
- Homemade or high-quality store-bought mayonnaise
- 2 tablespoons of finely chopped celery
- 1/2 cup of finely chopped scallions or green onions
- 2 tablespoons of fresh parsley, chopped
- 1/2 teaspoon of salt
- 1/4 teaspoon of black pepper
For the Salad:
- 1 ripe avocado
- A mix of spring greens (frisée, green oak, red oak lettuce, etc.)
Instructions:
Cajun Shrimp Boil:
1. Fill a large pot with water and set it to boil.
2. Add the quartered onion, lemon juice (and halves), salt, bay leaves, cayenne pepper, and 1 tablespoon of Creole seasoning to the pot. Stir to combine.
3. Place the crab boil seasoning pouch into the water.
4. Bring the water to a boil and then lower the heat, letting it simmer for about 10 minutes to allow the flavors to meld.
5. Add the halved head of garlic to the broth.
6. Once ready, add the Gulf Shrimp to the broth. They will cook quickly, so monitor the color change, which indicates they are nearly done.
7. Remove the shrimp from the pot once cooked and let them cool.
Remoulade:
1. In a food processor, combine the ketchup, Creole mustard, minced garlic, tomato paste, hot sauce, paprika, mayonnaise, celery, scallions, parsley, salt, and black pepper.
2. Blend until smooth— you should get a vibrant orange-colored remoulade.
3. Store the remoulade in an airtight container in the refrigerator if not using immediately.
Assembling the Salad:
1. Halve the avocado and remove the pit. Using a spoon, scoop out the avocado halves and slice them.
2. In a large bowl, lightly dress the spring greens with some of the remoulade.
3. Gently toss the greens to coat without bruising the leaves.
4. Arrange the dressed greens on a serving plate.
5. In another bowl, toss the cooled shrimp with the majority of the remoulade until well coated.
6. Place the avocado slices on the greens, then top with the remoulade-coated shrimp.
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 4-6
Equipment: Large pot, food processor, two mixing bowls, knife, cutting board, cooking utensils
Cooking Tips:
- Adjust the level of heat by increasing or decreasing the amount of cayenne pepper and hot sauce to your liking.
- Use the freshest shrimp available for the best flavor and texture.
- This dish can be served immediately or chilled in the refrigerator before serving.
Attribution:
Recipe by Emeril Lagasse, find more delicious recipes and cooking tips on the Martha Stewart YouTube channel at https://www.youtube.com/@MarthaStewart.
#marthastewart #cajunshrimpboil #remouladesalad #neworleanscuisine #southerncooking #homecooking #culinaryjourney #shrimp #creolecooking #comfortfood #chatgpt