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Seafood
Choose one:
- Baked Fish Fillets
- Boiled Shrimp
- Broiled Trout With Lemon Butter
- Crab Chops
- Crab Puffs
- Crab Soufflé
- Crabmeat Casserole
- Crabmeat Remick
- Crabmeat Royale
- Crawfish Enchiladas
- Crawfish Jambalaya
- Crawfish Stew-fay
- Donnie Rays Louisiana Grilled Re
- Fish On Salsa
- Grilled Salmon And Tuna With Anc
- Grilled Soft-shell Crabs
- Oyster Bake
- Papas Fried Catfish
- Sautéed Soft-shell Crabs
- Shrimp And Crawfish Fettuccini
- Shrimp And Garlic Kabobs
- Shrimp Creole, My Version
- Shrimp Etouffee
- Shrimp Huffine
- Shrimp Quiche
- Shrimp, Tomato And Feta With Pas
- Spicy Grilled Shrimp
- Trout Marguery
- Boiling Crawfish
SHRIMP SALAD
1/4 cup fresh lemon juice
3 tablespoons drained capers
1 shallot, minced
1 tablespoon Creole mustard
1/2 tsp dried crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1 lbs. uncooked large shrimp, peeled, deveined
2 zucchini, cut into 1/2-inch cubes (about 2 cups)
8 cups mixed baby greens (about 5 ounces)
Freshly grated Parmesan cheese (optional)
Preparation:
Whisk lemon juice, capers, shallot, mustard, and dried red pepper in medium bowl. Whisk in oil, then basil. Season dressing to taste with salt and pepper. Bring large saucepan of salted water to boil. Add shrimp and cook 1 minute. Add zucchini; continue cooking until shrimp are opaque in center and zucchini is crisp-tender, about 1 minute longer. Drain. Rinse under cold water and cool. Drain well. Transfer to large bowl. Add 1/3 cup dressing and toss to coat. Season to taste with salt and pepper. Toss greens in large bowl with enough dressing to coat. Divide greens among 4 plates. Arrange shrimp and zucchini atop greens. Serve, passing Parmesan cheese separately, if desired.
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