Enter your search terms  Submit search form
drgourmet.com Web

              

           

 

Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch, hydrolyzed vegetable protein or flour in Creole/Cajun seasoning.

"Somewhere lives a bad Cajun cook, just as somewhere must live one last ivory-billed woodpecker. For me, I don't expect ever to encounter either one."
-William Least Heat Moon, Travel writer

The refrigerator light goes on...

I love shrimp salads because they are so easy and yet seem so elegant. This one is no exception but it also has the zing of Creole seasoning.

This makes great filling for sandwiches or wraps -- all you need is a bit of lettuce. Shrimp salads stuffed into large, fresh tomatoes are one of my favorites and the spice of this salad makes a perfect complement to sweet tomatoes.

Cajun Spice Blends

There are as many different recipes for Cajun Spice blends as there are Cajuns. There are so many great blends available that I don’t bother to make my own.  Recipes can include any of the following ingredients:

Paprika
Ground cumin
Salt
Garlic powder
Onion powder
Black pepper
Dried thyme
Dried oregano
Cayenne pepper
Cardamom
Caraway seeds
Dried basil
Filé powder
Dry mustard

The one key is to check the Nutrition Facts to see if the blend has salt in the mix.  I have seen blends with as much as 300 mg sodium in 1/4 teaspoon!  Buy a blend with little or no salt.  

Cajun Shrimp Salad

Servings = 2 | Serving size =about 1 2/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe keeps well for about 48 hours in the refrigerator.

1 cup	water
8 ounces	shrimp (peeled and deveined)
1 large	rib celery (diced)
1 large	carrot (peeled and diced)
1/4 small	onion (diced)
1/4 tsp	salt
	fresh ground black pepper (to taste)
2 tsp	no salt added Creole or Cajun seasoning blend
1/4 cup	reduced-fat mayonnaise
1/2	lemon (juiced)

Place the water in a medium sauce pan fitted with a steamer over high heat. When the water boils add the shrimp and steam for about 5 - 7 minutes. Remove to a mixing bowl and let cool. Place in refrigerator to chill.

When the shrimp are cold chop them coarsely into medium sized pieces. Return them to the mixing bowl and add the celery, carrot, onion, salt, pepper, Creole seasoning, mayonnaise and lemon juice.

Fold together until well blended and then chill.