This seafood salad, from Alexander Hoover of Hoover's Cooking restaurant in Austin, is made with grilled or smoked shrimp and a spicy cream cheese dressing. This recipe first appeared in our April 2011 special Sandwich Issue with the article Salad Days.
Ingredients
- 2 1⁄2 lb. medium shrimp, peeled and deveined
- 1⁄4 cup Italian salad dressing
- 1 tbsp. plus 1 1/2 tsp. Cajun seasoning
- 6 oz. cream cheese, softened
- 1⁄2 cup mayonnaise
- 1⁄2 cup finely chopped celery
- 1⁄4 cup finely chopped scallions
- 1 tbsp. fresh lemon juice
- 1 tbsp. finely chopped parsley
ADVERTISEMENTADAD
Instructions
Step 1
Combine shrimp, dressing, and 1 tbsp. Cajun seasoning in a medium bowl; set aside. Heat a large grill pan over medium-high heat, and add shrimp; cook, turning once, until just cooked, 3–4 minutes. Transfer to a bowl to cool.
Step 2
Stir cream cheese and mayonnaise in a large bowl until smooth. Add remaining Cajun seasoning, celery, scallions, lemon juice, and parsley, and stir until combined. Add shrimp, and toss to coat. Serve chilled or at room temperature.
- Combine shrimp, dressing, and 1 tbsp. Cajun seasoning in a medium bowl; set aside. Heat a large grill pan over medium-high heat, and add shrimp; cook, turning once, until just cooked, 3–4 minutes. Transfer to a bowl to cool.
- Stir cream cheese and mayonnaise in a large bowl until smooth. Add remaining Cajun seasoning, celery, scallions, lemon juice, and parsley, and stir until combined. Add shrimp, and toss to coat. Serve chilled or at room temperature.
Keep Reading
Continue to Next Story
ADVERTISEMENTADAD
