Shrimp Salad

Stanley Dry, Photos by Eugenia Uhl,
Shrimpsalad

Serves 4 or more

  • 1 pound small shrimp, peeled
  • 2 tablespoons Cajun/Creole seasoning
  • 1/4 cup extra-virgin olive oil
  • 1 1/2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon finely-grated lemon zest
  • 2 tablespoons capers
  • 1/4 cup chopped green olives
  • 1 tablespoon chopped parsley
  • 2 tablespoons chopped green onion tops
  • 4 radishes, thinly sliced
  • coarse salt and freshly ground black pepper to taste
  • cayenne pepper to taste

PUT shrimp and Cajun/Creole seasoning in a pot, cover with water and place over high heat. When it comes to a boil, remove from heat, cover and leave shrimp in water for one minute. Drain and cool.

IN A BOWL, combine olive oil, lemon juice and mustard and a whisk to form an emulsion. Add thyme and lemon zest and whisk. Add cooled shrimp, capers and olives and stir to combine. Season with salt, black pepper and cayenne. Add parsley, onion tops and radishes.

 

Categories: culinary calendar

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