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A Creole Fried Shrimp Salad with Vidalia Onions, a Classic Remoulade Dressing and Pickled Okra - egg

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egg lemon onions green onions celery horseradish yellow mustard ketchup parsley salt cayenne pepper freshly ground black pepper olive oil shrimp hot sauce flour yellow cornmeal seasoning vegetable oil baby greens Vidalia onion okra paprika salt garlic black pepper onion powder cayenne pepper oregano thyme
Viewed: 74 - Published at: 4 years ago

Ingredients

  • 1 egg
  • 1 lemon, juiced
  • 1/4 cup chopped onions
  • 1/4 cup chopped green onions
  • 1/4 cup chopped celery
  • 1 tablespoon prepared horseradish
  • 3 tablespoons Creole or whole-grain mustard
  • 3 tablespoons prepared yellow mustard
  • 3 tablespoons ketchup
  • 3 tablespoons chopped parsley
  • Salt
  • Cayenne pepper
  • Freshly ground black pepper
  • 1 cup olive oil
  • 4 dozen medium shrimp, peeled and deveined
  • 2 cups hot sauce
  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • Creole seasoning, recipe follows
  • Vegetable oil, for frying
  • 10 cups assorted summer baby greens
  • 1 large Vidalia onion, cut into thin rings
  • 18 medium pickled okra
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon cayenne pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Method

  • Combine the first 10 ingredients in a food processor with a metal blade and process until smooth.
  • Season with salt, cayenne, and pepper.
  • While the machine is running, slowly add the oil, a little at a time, until thick.
  • Reseason if needed.
  • For the shrimp: In a mixing bowl, toss the shrimp with the hot sauce.
  • In a mixing bowl, combine the flour and cornmeal.
  • Season with Creole seasoning.
  • Toss the shrimp in batches in the seasoned flour, coating completely and shaking off the excess.
  • Fry the shrimp in batches until golden brown, about 3 minutes.
  • Remove and drain on paper towels.
  • Season with Creole seasoning.
  • To assemble, toss the lettuce with half of the dressing.
  • Season with salt and pepper.
  • Mound the greens in the center of each serving plate.
  • Lay the onions slices over the greens.
  • Place 3 piles of the shrimp around each mound of greens.
  • Lay the okra next to the shrimp.
  • Garnish with parsley.
  • Combine all ingredients thoroughly.
  • Yield: 2/3 cup

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