A Creole Fried Shrimp Salad with Vidalia Onions' a Classic Remoulade Dressing and Pickled Okra

Ingredients

  • 4 dozen medium shrimp, peeled and deveined
  • 2 cups hot sauce
  • 2 cups all-purpose flour
  • 2 cups yellow cornmeal
  • Vegetable oil, for frying
  • 10 cups assorted summer baby greens
  • 1 large Vidalia onion, cut into thin rings
  • 18 medium pickled okra
  • EMERILS CREOLE SEASONING:
  • 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
  • FOR THE DRESSING:
  • 1 egg
  • Lemon juice, 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

Description

A Creole Fried Shrimp Salad With Vidalia Onions' A Classic Remoulade Dressing And Pickled Okra

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