Jazzed up Creole Shrimp Salad

Name: Jazzed up Creole Shrimp Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 3 -4 cups cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish); 1/4 cup mayonnaise; 1/4 cup ketchup; 1 tablespoon ponzu sauce; 2 tablespoons relish or 2 tablespoons minced gherkins; 1 sliced celery ribs or 1/2 cup sliced celery rib; 1/4 cup green bell pepper, chopped fine (I mixed green and red bells); 2 scallions, sliced or 2 tablespoons sliced scallions (white and green); 1 large red radish, grated; 1 garlic clove, grated; 1 teaspoon horseradish; 1 teaspoon mustard (creole or stone ground is best); 1/4 teaspoon celery seed; 1/2 teaspoon paprika; 1/4 teaspoon creole seasoning (more or less to taste); 4 -6 drops hot pepper sauce, to taste

Submitted by Rita1652

"Fat Tuesday is today the first day of Dining on a Dollar And what better way then to enjoy is with a no cook meal made with my twist on a Remoulade sauce. Lent starting the day after making this is a good dish for abstinence from meat. Then when the days get hot its a cooling, refreshing eats! Enjoy the salad over a beg of greens, stuffed in an avocado or on Muffuletta or Baguette. If you double the dressing add a pound of cook pasta for a delish pasta salad. Try crab meat, or canned salmon or crawfish."

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photo by Rita1652

Ready In:: 15mins
Ingredients:: 16
Serves:: 4

ingredients

3 -4 cups cooked shrimp (defrosted drained deveined, try also crabmeat, canned salmon, tuna even crawfish)
Remoulade Sauce
¹⁄₄ cup mayonnaise
¹⁄₄ cup ketchup
1 tablespoon ponzu sauce
2 tablespoons relish or 2 tablespoons minced gherkins
1 sliced celery ribs or 1/2 cup sliced celery rib
¹⁄₄ cup green bell pepper, chopped fine (I mixed green and red bells)
2 2 scallions, sliced or 2 tablespoons sliced scallions (white and green)
1 large red radish, grated
1 garlic clove, grated
1 teaspoon horseradish
1 teaspoon mustard (creole or stone ground is best)
¹⁄₄ teaspoon celery seed
¹⁄₂ teaspoon paprika
¹⁄₄ teaspoon creole seasoning (more or less to taste)
4 -6 drops hot pepper sauce, to taste

directions

Place all the Remoulade Sauce ingredients in a bowl and mix to combine well. Taste and adjust seasoning to your likings.
Add the shrimp and stir to coat.
Chill for 2 hour for flavors to meld.
Plate over greens, stuff into half an avocado,(my Favorite) or into a Baguette.
Enjoy!
FYI: If you don`t enjoy a chunky salad like sauce by all means blend it for a smooth dressing.

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Reviews

I used with shrimp and flaked crab. I fine chopped everything as directed because they were listed as part of the dressing. The next time I make this I leave the veggies slightly chunky and add with the seafood. I used dill relish & served on leaf lettuce with slices of avocado. The sauce is EXCELLENT and could be used on many things! I think it would even be good as a dipping sauce for crab cakes, salmon patties or on a pasta salad. It's well balanced, was a creative use of contest ingredients so GREAT JOB!

Susie D
This was a delicious sauce. I used with canned drained chunk salmon as a salad,did not use<br/>any hot sauce since creole seasoning and horseradish provided enough heat. I will marinate<br/>shrimp next time over night.

Montana Heart Song
This was really good and I am learning to appreciate creole flavors more and more. I made this for myself to take to work and happened to have made a muffaletta the day before. I put them together for a photo shoot and then showed my husband how pretty. Well, Mr Anorexia thought it was for him and nearly ate it all up! Thanks for posting.

LucyS-D