Spice N' Herbs Seasoning 
Street Corn Deviled Eggs
Bring bold flavor to your table with these Street Corn Deviled Eggs by @GrillNation. Creamy yolks…
Get RecipeFreshen up your next meal with a crisp salad, vegetables and loads of Creole flavor. This recipe by Creole for the Soul is perfect for brunch, lunch or dinner.
Ingredients
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1 Pound Large Shrimp, Peeled and Deveined
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1 Tablespoon Olive Oil or Avocado Oil
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2 Teaspoons Olive Oil
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6-8 Cups Romaine Lettuce, Chopped
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3 Ears Corn, Oven Roasted
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3/4 Cup Seedless Cucumber, Thinly Sliced
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1/4 of a Large Red Onion, Thinly Sliced
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1 Avocado, Sliced (Optional)
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3/4 Cup Gape Tomatoes (Optional)
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Tony’s Spice N’ Herbs Blend, to Taste
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Tony’s Creole-Style Ranch Salad Dressing, to Taste
- Clear
Directions
- Preheat oven to 450°F.
- Remove husks and silk from corn.
- Coat ears of corn in olive oil and Tony’s Spice N’ Herbs Blend, and then wrap in foil.
- Place on baking sheet and roast for 20-25 minutes.
- Take cobs out of oven and set aside.
- Add shrimp to a bowl and coat with olive oil and season with Tony’s Spice N’ Herbs Blend.
- Preheat skillet over medium-high heat; once hot, sear the shrimp for 1-2 minutes per side, until cooked through.
- Shave kernels from cob and set aside.
- To a large bowl, add the romaine, corn, cucumber, red onion and avocado. Toss gently to combine.
- Add the shrimp to the salad along with your desired amount of Tony’s Creole-Style Ranch Salad Dressing and toss well to coat.
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from our Cajun Country Cookbook
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