Creole Shrimp Salad Print Email

Our mayo-less shrimp salad was inspired by the vibrant flavors of Creole cuisine.

2 green onions, cut in 1-inch pieces
1/2 celery stalk, cut in 1" pieces
2 tablespoons coarsely chopped parsley
2 tablespoons canola oil
1 tablespoon prepared horseradish
2 teaspoons white wine vinegar
1 garlic clove, cut in half
2 teaspoons Dijon mustard
1 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon white pepper
Dash of hot sauce
2 pounds medium shrimp, cooked, peeled, de-veined

In a food processor, process all ingredients (except shrimp) until fairly smooth. Transfer to a large bowl.

Toss shrimp in dressing. Chill one hour. To serve, line 6 plates with shredded lettuce and divide shrimp on top. –

Servings: 6
Prep time: 10 minutes
Chill time: 1 hour

Carbohydrates: 1.5 grams
Net Carbs: 1 grams
Fiber: 0.5 grams
Protein: 19.5 grams
Fat: 6 grams
Calories: 139