Made, Written & Photographed by the Creators of the Point
Cajun Shrimp Salad
serves 2 | Total Time: 30 minutes
Ingredients:
1/2 lb small shrimp, deveined and tail removed**
2 teaspoons cajun seasoning
salt & pepper, to taste
2 ears of corn, husks removed
1 tablespoon butter
12 oz bag lettuce mix
1 avocado, diced
shredded Cajun Cheddar Cheese, to top
tortilla strips, for topping
green onions, for topping
For the Dressing:
1/4 cup sour cream
1/4 cup mayo
2 tablespoons lime juice
1 tablespoon dried parsley flakes
2 teaspoons cajun seasoning
1 garlic clove, minced
salt & pepper, to taste
The higher ratio of shrimp per package, the smaller the shrimp. We used 50/60 shrimp per package.
Instructions:
1. Begin by patting your shrimp dry and sprinkle over 2 teaspoons of cajun seasoning, and a pinch of salt and pepper. Set aside.
2. Bring a large pot of water to a boil. Add 2 ears of corn, husks removed, and keep fully submerged for 3 to 5 minutes, or until softened and cooked. Remove from water and season with salt and pepper. Once slightly cooled, use a sharp knife to remove the kernels from the stalk. Discard the stalk and set the kernels aside.
3. Bring a frying pan with butter to medium-high heat. Once the butter is melted, add the shrimp in a single layer. Cook on first side for 2 minutes, flip and cook for another 2 minutes, or until opaque. Remove Shrimp from the skillet and set aside.
If you have more shrimp than can fit at once, do this in two batches.
4. In a small bowl, whisk together the dressing ingredients: 1/4 cup sour cream 1/4 mayo, 2 tablespoons lime juice, 1 tablespoon dried parsley, 2 teaspoons cajun, 1 minced garlic clove, and salt & pepper to taste.
5. Divide the lettuce mix between two bowls. Top with the dressing and gently toss to cover each lettuce leaf.
6. Top with the remaining ingredients: shrimp, corn kernels, avocado, tortilla strips, green onions, and Cajun cheese.
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