Bayou Side Shrimp Salad with Cajunville Vinaigrette

Cajun French: le maïs (lu ma-ee) – corn

 

There is nothing like a cool salad on a hot summer day on the bayou.

This dish uses some great Cajun flavors to make this unique salad.  Just imagine yourself sitting on a dock with feet dangling in the water eating this salad and sipping a glass of crisp white wine.

Mais C’est Bon!

Enjoy!!

Bayou Side Shrimp Salad with Cajunville Vinaigrette

Cajunville Vinaigrette

• 2 Tbl cane vinegar
• 2 Tbl olive oil
• 1 tsp lemon juice
• 1 tsp Creole mustard
• 1 clove garlic, minced
• 2 tsp raw brown sugar
• Pinch salt
• ¼ tsp cayenne pepper

Wisk ingredients well.  Set aside.

Boiled Shrimp

• 8-10 cups water
• 4 oz crab boil
• 4 tsp salt
• 14 large shrimp (18-22)

In a large pot bring water to a boil.  Add salt, crab boil and shrimp; bring back to a boil.  Turn off heat and let shrimp sit in water for 15 minutes.  Drain, cool and peel.

In a large bowl toss the shrimp and vinaigrette.

Salad

2 tomatoes of different varieties, chopped

Corn kernels from 1 ear of cooked corn.  Break ear in half before removing kernels.  Strip with a knife and leave four strips in tack.  Set the in tack strips aside.

In a large bowl toss the shrimp, tomatoes, corn and vinaigrette.

Ribbons

• 1 medium zucchini
• 1 medium cucumber

Pick a long cucumber and zucchini, they will make better ribbons.  Peel vegetables.  Using a vegetable peeler, cut thin strips the length of the vegetables until you reach the seeds.  Put a pinch of salt and sugar on ribbons and
toss.

Plate

Place half the vegetable ribbons on a plate and make a levee around the plate.   Place half the shrimp mixture in thecenter of the levee.  Garnish with fresh basil or parsley.  Top with a preserved fig .