Cajun Pasta Shrimp Veggie Salad

 

  • One 12-ounce package garden-style rotoni pasta

  • 1 pound boiled shrimp

  • 1 medium head Iceberg lettuce

  • 1 medium cucumber

  • 1 large tomato

  • 3/4 cup raw broccolli

  • 3/4 cup raw cauliflower

  • 3 medium carrots

  • 6 radishes

  • 2 stalks celery

  • 1 medium yellow squash

  • 1/4 cup green pepper

  • 1/4 cup red pepper

  • 2 boiled eggs

  • 4 tablespoons low fat mayonnaise

Boil shrimp in well seasoned water. Remove shrimp and boil pasta in shrimp water adding a little more salt if needed. Chop and slice vegetables to taste. Mix in large salad bowl. Add a little Cajun mayonnaise and season to taste.

 

Cajun Potato Salad with Shrimp

 

  • 2 pounds red potatoes, peeled and quartered
  • 2 medium tomatoes, seeded and diced
  • 1 ½ pounds of boiled and peeled shrimp
  • 1 tablespoon green onion, finely chapped
  • Salt and pepper to taste
  • 2 tablespoons white wine vinegar
  • 1-1/2 tablespoons Creole style mustard
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 1/4 cup olive oil
  • 2 tablespoons finely snipped parsley
  • 4 bacon slices, cooked crisp

In a medium saucepan, cook potatoes in salted water until tender, about 15 to 20 minutes. Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside. In a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly. Stir in parsley. Add dressing and bacon to potatoes and toss gently. Allow potatoes to absorb dressing at least 15 minutes. Add boiled and peeled shrimp stir and serve.

Shrimp Rice Salad

Shrimp Rice Salad

  • 2 cups cleaned boiled shrimp
  • 3 cups cooked rice
  • 1 can of black beans
  • 1/4 cup celery, sliced
  • 1/4 cup Pimento stuffed olives sliced
  • 1/4 cup green peppers, Chopped
  • 1/4 cup pimientos, chopped
  • 1/4 cup onions, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 5 tablespoons mayonnaise

Split each shrimp lengthwise. In large bowl, combine shrimp, rice, celery, olives, green peppers black beans,  pimientos, and onions; cover and chill. Just before serving, stir together salt, pepper and mayonnaise, and toss with shrimp mixture. Spoon shrimp mixture onto chilled plates. If desired, garnish with tomatoes and whole shrimp.

Serves 6.

Cajun Chicken and Rice Salad

Ingredients

3 cups cooked rice, cooled
2 cups diced cooked chicken
1 cup diced canned pineapple
1 cup sliced celery
1/2 cup diced green pepper
1 cup mayonnaise
1/4 cup chopped peach or pear preserves
3/4 tsp curry powder
1 cup grated Cheddar cheese


Instructions

Combine rice, chicken, pineapple, celery, and green pepper. Blend together remaining ingredients except cheese. Stir into chicken mixture. Season to taste. Chill. and Serve Garnish with grated cheese.

Cajun Potato Salad

Ingredients

2 pounds red potatoes, peeled and quartered

2 medium tomatoes, seeded and diced

1 tablespoon green onion, finely chapped

Salt and pepper to taste

2 tablespoons white wine vinegar

1-1/2 tablespoons Creole style mustard

1/4 to 1/2 teaspoon cayenne pepper

1/4 cup olive oil

2 tablespoons finely snipped parsley

4 bacon slices, cooked crisp


Instructions

Crab boil

In a medium saucepan, cook potatoes in salted water and crab boil until tender, about 15 to 20 minutes. Remove from pan and dice. Place in a medium bowl and add tomatoes green onions, and salt and pepper to taste. Toss gently. Set aside.

In a small mixing bowl combine vinegar, mustard and cayenne pepper. Add oil in a thin stream, heating constantly. Stir in parsley. Add dressing and bacon to potatoes and toss gently. Allow potatoes to absorb dressing at least 15 minutes before serving.

COOL SUMMERTIME SHRIMP SALAD

Ingredients

3 tablespoons plus 1 teaspoon salt

1 lemon cut into quarters

4 pounds large shrimp in the shell (16 to 20 shrimp per pound)

2 cups good mayonnaise

1 teaspoon Dijon mustard

2 tablespoons white wine

1 teaspoon freshly ground black pepper

6 tablespoons minced fresh dill

1 cup minced red onion (1 onion)

3 cups minced celery (6 stalks)


Instructions

Bring 6 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Drain and Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine,, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Crawfish Pasta Salad

Ingredients

1 pound bowtie pasta cooked

1/4 cup butter

1/4 cup Italian dressing

1/4 teaspoon cayenne pepper

1/4 teaspoon salt

1/4 teaspoon black pepper

1 teaspoon garlic powder.

1/2 teaspoon chili powder

1/2 medium green bell pepper

1/2 medium red bell pepper

2 ribs of celery

1 pound crawfish tails


Instructions

In large sauce pan, combine all ingredients except pasta Cook over medium heat for 12-15 minutes. Remove from heat and combine with cooked pasta, then serve.

Grilled Shrimp Caprese Salad

Ingredients

20 leaves fresh basil, chopped

2 tablespoons extra virgin olive oil

1 tablespoon minced garlic

1 teaspoon Italian seasoning

salt to taste

1 pound shrimp, peeled and deveined

1 (16 ounce) package angel hair pasta

2 tablespoons butter

1/2 cup white wine

1 1/2 cups heavy whipping cream

1 cup grated Parmesan cheese

1 1/2 pounds roma (plum) tomatoes, chopped

2 cups shredded mozzarella cheese


Instructions

Mix basil, olive oil, garlic, Italian seasoning, and salt in a bowl. Add shrimp and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 hour.

Preheat grill for medium heat and lightly oil the grate. Remove shrimp from the marinade and shake off excess. Discard the remaining marinade.

Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes.

Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain.

Melt butter in a large, nonstick skillet over medium heat; stir in white wine and bring to a boil. Add heavy cream and Parmesan cheese; simmer until reduced, about 10 minutes. Stir in angel hair pasta, tomatoes, and mozzarella cheese. Top with shrimp to serve.

HACKBERRY SHRIMP SALAD

Ingredients

1 lime

3 cloves garlic, minced

1 pound fresh large shrimp, peeled and deveined

3/4 cup Chicken Broth or Chicken Stock

1 medium orange or red pepper, cut into 2-inch-long strips (about 1 1/2 cups)

1 small onion, cut in half and sliced (about 1/4 cup)

1/4 cup chopped fresh cilantro leaves

4 cups romaine lettuce or Iceberg lettuce torn into bite-sized pieces

2 large tomatoes, thickly sliced

1/4 teaspoon ground black pepper


Instructions

Bring 6 quarts of water, 3 tablespoons salt, and the lemon to a boil in a large saucepan. Add the shrimp and reduce the heat to medium. Cook uncovered for only 3 minutes or until the shrimp are barely cooked through. Drain and Let cool; then peel, and devein the shrimp.

In a separate bowl, whisk together the mayonnaise, mustard, wine,, 1 teaspoon salt, pepper, and dill. Combine with the peeled shrimp. Add the red onion and celery and check the seasonings. Serve or cover and refrigerate for a few hours.

Hot Cajun Potato Salad

Ingredients

5 med. potatoes

5 slices bacon

1/2 cup chopped onion

2 tbs sugar

1 tbs flour

1-1/2 tsp salt

2 tsp Tabasco pepper

1/2 cup water

1/4 cup vinegar

1/2 cup sliced red radish


Instructions

Cook un-peeled potatoes in boiling water in saucepan until tender, almost 40 min. Fry bacon in skillet until crisp, about 10 min. Remove, drain on paper toweling, crumble & reserve. Cook onion in bacon drippings until partially tender, about 5 min. Blend together sugar, flour, salt, pepper, water and vinegar, add to onion mixture. Cook stirring constantly, until mixture thickens and bubbles, about 5 min. remove from heat. Peel & slice potatoes, add potatoes to onion mixture, heat well, about 5 minutes. Add radishes and toss. Serve hot, topped with bacon.