Tasty and Delicious

A Dinner Party Favorite

If you love shrimp from the Gulf, then you will love this very simple shrimp salad recipe. DO NOT be put off by the amount of ingredients. Your family and guests will love this fresh seafood salad with the taste of New Orleans!

Ingredients

• 2 qt Water
• 4 tbsp. Liquid crab boil
• 1/4 cup Orange juice
• 1 tbsp. Lemon juice
• 1 tsp. Sugar or sugar substitute
• 1 cup Extra virgin olive oil
• 1 tbsp. Dijon mustard
• 2 tbsp. Red wine vinegar
• Kosher salt to taste
• Freshly ground black pepper to taste
• 1 lb. canned or fresh Blue crab large lumps (check for shells if canned)
• 2 cups Spring mix lettuce greens
• 2 cups Spinach leaves stems removed
• 2 cups Iceberg lettuce chopped
• 1 cup Carrots thinly julienned
• 1 lb. fresh crawfish tails, cooked
• 1 lb. fresh Blue crab claws, cooked
• 2 lbs. large fresh Gulf shrimp, cooked and shelled (remove heads if desired, leave tail shell on)
• 1 cup Cherry tomatoes
• 2 Lemons quartered

Directions

1. Cook shrimp, crab claws and crawfish tails. In large pot, boil 2 qts water and add crab boil seasoning. Add raw seafood and cook until done, about 8-10 minutes. Remove and let cool.
2. Dressing: In mixing bowl, add mustard, vinegar, orange juice, lemon juice and sugar. Whisk the mixture and slowly drizzle in olive oil. Add salt and black pepper to taste. Do not over salt, seafood has a natural saltiness. Cover and refrigerate.
3. Peel shrimp leaving tail intact. Peel and lump crabs, if using fresh crab. Place crabmeat and shrimp in separate bowls, cover and chill.
4. In a large bowl, combine spring mix, spinach, iceberg lettuce and shredded carrots.
5. On individual chilled plates, place a generous serving of the salad mixture.
6. Place a 4-ounce serving of lump crabmeat in center of salad mixture. Place portions of boiled shrimp, crawfish tails and crab claws around the salad. Garnish with cherry tomatoes.
7. Pour individual portions of chilled dressing in small cups or ramekins. Nestle dressing cup in greens on plate
8. Garnish with lemon wedges and serve.

A Must Have

[Hardcover Version]

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