Spice N' Herbs Seasoning 
Cream Cheese Pecan Praline King Cake
Indulge in the ultimate Mardi Gras treat with this Cream Cheese Pecan Praline King Cake by…
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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