What you’ll need
1 head of Romaine lettuce or Iceberg lettuce
1 head of red cabbage (Optional)
1 ripe Avocado
10 oz’s Salad tomatoes or 1 large Tomato
10 oz’s Matchstick carrots
3 oz’s Black olives (Drained of their juices)
2 pounds fresh Louisiana shrimp
Unsalted butter
Mayonnaise (You can also use fat free Mayo)
Vinegar
Worcestershire sauce
Honey
Sour cream (You can also use lite sour cream)
Seasonings
Tony Chachere’s Creole seasoning
Chef Paul purdhomme’s seafood magic
Cayenne pepper
Paprika
Onion powder
Garlic powder
Tools you’ll need
Large bowl
Salad spinner
Preparation of ingredients
Step 1- Chop Romaine lettuce lengthwise into four sections. Once done chop the tips of the lettuce leaves and proceed to chop the lettuce horizontally.
Step 2- Add lettuce into strainer and rinse with cold water. Once done transfer to salad spinner. The salad spinner is used to remove the water from the lettuce.
Step 3- Chop the tip of the head of red cabbage off and chop the tip into small pieces. Once done place into strainer and rinse with cold water. Add Cabbage into salad spinner.
Step 4- Rinse one large tomato and chop the tomato into small bite sized pieces. If you are using the salad tomatoes cut 6 ounces of the tomatoes in half.
Step 5- Make an incision going around the perimeter of your avocado. Remove top portion of avocado. Take a sharp knife and tap the seed of the avocado and twist. This will remove the seed from the bottom portion of the avocado.
Preparing and searing the shrimp
Step 6- Remove the head off of the shrimp and place into bowl. Peel shell off of shrimp tail and place the shrimp shell into the bowl with the shrimp head.
Step 7- Cut the back of the shrimp using a sharp knife. Pull the black string out of the back of the shrimp.
Step 8- Add shrimp into a strainer and rinse with cold water
***Preheat fire to medium high heat***
Step 9- Add 1 tablespoon of salted butter into a large saucepan. Let the butter melt first, then add 1/2 teaspoon Tony Chachere’s creole seasoning and 1/2 teaspoon Chef Paul’s seafood magic. Stir all ingredients together.
Step 10- Add Shrimp tails and let sauté for 1 minute on each side. Turn fire off and Transfer shrimp onto a serving plate. Place into freezer for 15 minutes. This will allow the shrimp to cool completely.
Making the Salad dressing
Step 11- Add 1/3 Cup of Mayonnaise, 1/4 Cup sour cream, 1 tablespoon vinegar, 1 tablespoon of Worcestershire sauce, 1 teaspoon Tony Chachere’s creole seasoning, 1/2 teaspoon Chef Paul’s seafood magic, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon cayenne pepper, and 2 teaspoons of honey into a medium sized bowl. Stir all ingredients together until well combined. Store your salad dressing by placing it into the fridge. You can also add your salad dressing into a squeeze bottle as well.
Assembling your Shrimp Salad
Step 12- Add the Romaine lettuce, 1/2 Cup red cabbage, 1/2 Cup matchstick carrots, and 3 ounces of black olives into a large bowl. Toss with your hands.
Step 13- Add chopped avocado and chopped tomatoes. Toss with your hands.
Step 14- Add sauteed shrimp. Toss with your hands. You can reserve some of the shrimp to use as a garnish along the top of your salad prior to serving.
Storage- Place into fridge. Should last up to 5 days. Enjoy!
YouTube instructional video
