This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
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. Best Foods and Hellman's mayonnaises are gluten-free.
"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
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.
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:
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.
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.
|8 ounces||shrimp (peeled and deveined)|
|1 large||rib celery (diced)|
|1 large||carrot (peeled and diced)|
|1/4 small||onion (diced)|
|fresh ground black pepper (to taste)|
|2 tsp||no salt added Creole or Cajun seasoning blend|
|1/4 cup||reduced-fat mayonnaise|
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.
Serving size = 2
Servings = about 2 cups
Amount Per Serving
|Calories 165||Calories from Fat 26|
|% Daily Value|
|Total Fat 3g||5%|
|Saturated Fat 1g||3%|
|Monounsaturated Fat 0g|
|Trans Fat 0g|
|Total Carbohydrates 11g||4%|
|Dietary Fiber 3g||11%|
|Vitamin A 136%||Vitamin C 21%|
|Calcium 10%||Iron 20%|
|Vitamin K 42 mcg||Potassium 487 mg|
|Magnesium 57 mg|