• >
  • Recipes
  • >
  • Seared Shrimp Salad with Warm Andouille Dressing

Seared Shrimp Salad with Warm Andouille Dressing

Photo: Seared Shrimp Salad with Warm Andouille Dressing

TOTAL TIME: 21 min
Prep: 5 min
Inactive Prep: 1 min
Cook: 15 min
 
YIELD: 2 to 4 servings
LEVEL: Easy

ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 8 ounces andouille sausage, casing removed and diced
  • 1 shallot, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons torn fresh flat-leaf parsley
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1 (5-ounce) bag prewashed mixed greens (about 8 cups)
  • Simple Croutons, recipe follows, for serving
  • 3/4 teaspoon Emeril's Original Essence or Creole Seasoning, recipe follows
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Emeril's ESSENCE Creole Seasoning
  • 2 1/2 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons garlic powder
  • 1 tablespoon black pepper
recipe tools

    • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Sprinkle the shrimp with Creole seasoning and salt. Toss the shrimp to coat completely. Reserve.

Heat 1 tablespoon of oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned shrimp and saute for 2 minutes. Turn the shrimp and cook for another 2 minutes. Remove the skillet from the heat.

For the dressing: Heat another skillet over medium heat. Add the remaining olive oil and andouille sausage and let render for 3 minutes. Add the shallot and garlic and saute for 3 minutes. Add the parsley, salt and pepper to taste. Deglaze with balsamic vinegar.

To serve: Place the salad greens on a platter and top with seared shrimp. Dress the salad with the andouille mixture and croutons. Serve the dish immediately.

For the croutons:
Preheat the oven to 300 degrees F.

Combine the diced bread, olive oil, Creole seasoning, salt, and pepper in a large mixing bowl, and toss quickly to coat the croutons well. Transfer the croutons to a baking sheet and spread them out in a single layer. Bake, rotating the baking sheet front to back midway through, or until the bread cubes are crisp all the way through and golden, 25 to 30 minutes. Remove the bread from the oven and set aside to cool completely. Store the croutons in an airtight container at room temperature.

For the Essence:
Combine all ingredients thoroughly.

Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

or Sign Up to Review

Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

what's hot

Road Trip with G. Garvin
Road Trip with G. Garvin Host: G. Garvin

Get Cooking Channel on your TV.

Learn How