Original Creole Seasoning 
Injected Fried Oyster Sliders with Remoulade & “Mardi Slaw” 3 Ways
Turn up the flavor with these Injected Fried Oyster Sliders with Remoulade and “Mardi Slaw” by…
Get RecipePerfect on lettuce with crackers or on a sandwich, this Shrimp Salad with Creamy Lemon Herb Sauce by The Cooking Mom is full of zesty lemon and Creole flavors making this meal your new lunch favorite!
Ingredients
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2 Pounds Medium Raw Shrimp, Peeled, Deveined and Tails Off
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6 Cups Water
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1/4 Cup Dry White Wine
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3 1/2 Teaspoons Tony’s Original Creole Seasoning, Divided
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1 Cup Mayonnaise
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2 Teaspoons Fresh Lemon Zest
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2 Tablespoons Fresh Lemon Juice
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2 Teaspoons Worcestershire Sauce
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1 1/2 Cups Celery, Finely Diced
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4 Green Onions, Sliced Thin (Use Both White and Green Parts)
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2 1/2 Tablespoons Fresh Dill, Chopped and Divided
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2 Tablespoons Fresh Tarragon, Chopped
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Lemon Wedges
- Clear
Directions
- In a large saucepan, bring water, wine and 2 teaspoons of Tony’s Original Creole Seasoning to a boil.
- Add raw shrimp and turn down heat and simmer for 2 minutes.
- Remove pan from heat and let shrimp cook in liquid for another 2-4 minutes or until it turns pink. Drain shrimp well and place in the refrigerator to cool.
- In a large bowl, whisk together mayonnaise, remaining 1 1/2 teaspoons of Tony’s Original Creole Seasoning, 2 tablespoons fresh lemon juice, fresh lemon zest and Worcestershire sauce.
- Add cooled shrimp, celery, green onions, 2 tablespoons of chopped dill and tarragon to the bowl. Gently toss to coat shrimp with lemon herb sauce.
- Cover salad and refrigerate at least 2 hours before serving.
- Serve with remaining 1/2 tablespoon fresh dill on top and lemon wedges.
This Shrimp Salad is delicious served on lettuce leaves with crackers or on a sandwich!
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