Login to Save Like

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

Emerils