Jazzed Up Creole Shrimp Salad Food

JAZZED UP CREOLE SHRIMP SALAD

Steps:

• 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.

BEV'S JAZZED-UP CASHEW SHRIMP

Steps:

• Combine peanut and sesame oils in a large skillet; heat on med; add and brown dried red chili pepper.
• Add green onion and minced garlic and saute for 30 seconds.
• Add chopped onion and red bell pepper; cook, stirring on med-low heat for 3 minutes, or until vegetables are crisp-tender; remove 10 red chili peppers.
• Add shrimp and cook until almost pink, about 3 minutes.
• Add peas, broth, salt, freshly grated ginger, ground ginger.
• Bring to a boil, reduce heat, cover and simmer for 5 minutes.
• In a bowl, mix soy sauce, red wine vinegar and cornstarch; stir into shrimp; cook and stir for 1 minute.
• Stir in cashews.
• Serve immediately.

SPECIAL SHRIMP SALAD

Steps:

• In large bowl, mix first 5 ingredients; whisk until well blended.
• Peel and slice the oranges; cut slices in fourths.
• Add shrimp, peppers, and oranges to the dressing.
• Chill for 1 hour.
• Before serving, toss shrimp with greens and onions.

SHRIMP CREOLE II

Steps:

• In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes; set aside. Meanwhile, preheat oven to 300 degrees F (150 degrees C).
• In a large saucepan or pot, melt butter over medium heat, and saute carrots, onions, bell pepper, celery, mushrooms, and zucchini, until just tender. Stir in tomatoes and tomato sauce. Let cook, stirring constantly, for 5 minutes.
• Mix shrimp, pimientos, and chili powder into the pot. Stir in cooked rice and simmer on low heat for 10 minutes.
• Pour mixture into a 9x13 inch dish. Bake in preheated oven until the rice mixture thickens, about 40 minutes.

JAZZED UP KUMARA SALAD

Steps:

• Cut kumara into generous hunks, leaving the skinds on and microwave or steam for 5- 6 minutes.
• Add broccoli and cook another 3 minutes.
• Place in a serving dish, top with parsley, mint and mussles.
• Combine garlic, vinagarette with dressing and shake well. Pour over kumara.
• Serve.

DELICIOUS SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
• Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
• Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

JELLIED SHRIMP SALAD

Steps:

• Bring the tomato bisque to a boil in a saucepan. Remove saucepan from heat and stir cream cheese into the bisque until the cheese melts.
• Dissolve gelatin in cold water; add to the bisque and stir. Set the mixture aside to cool.
• Stir shrimp, mayonnaise, celery, bell pepper, and onion into the cooled bisque mixture; pour into a bowl or gelatin mold and refrigerate until solidified, 2 to 3 hours.