Special Diet Information
Coumadin® (Warfarin)
This recipe is safe for Coumadin (warfarin) users.
Lactose
This recipe is safe for those who are lactose intolerant.
Sodium
This is a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten. Check for modified food starch, hydrolyzed vegetable protein or flour in Creole/Cajun seasoning. Check for modified food starch in mayonnaise; Best Foods and Hellman's mayonnaises are gluten-free.
"When the taste changes with every bite and the last bite is as good as the first, that's Cajun."
-
Paul Prudhomme, Chef
The refrigerator light goes on...
This is an easy and light recipe that's really delicious. You can make the turnips and remoulade in advance and fold them together with the cooked shrimp the next day. Serve with greens and you have an amazing twist on a Southern meal.
Warm Shrimp Remoulade Salad
Servings: 4 | Serving size: about 1 cup
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe does make good leftovers chilled.
Serve with Maple Sweetened Collard Greens or Zucchini Salad
| 1 quart | water |
| 4 medium | turnips (peeled and cut into large dice) |
| 1 | egg (whole; unpeeled) |
| 1 clove | garlic (minced) |
| 1 | rib celery (minced) |
| 2 tsp | Dijon mustard |
| 4 Tbsp | fat-free mayonnaise |
| 1 tsp | paprika |
| 1/2 tsp | salt-free Creole or Cajun seasoning blend |
| 1/8 tsp | salt |
| 1 tsp | olive oil |
| 1 lb | shrimp (peeled and deveined) |
Place the water in a medium saucepan over high heat. Add the turnips and boil them for 5 minutes. Remove the turnips and add the egg to the boiling water. Boil the egg for three minutes, then turn off the heat under the pan and allow the water and egg to stand for 12 minutes.
Remove the egg and peel it under running, cold water. Place egg in a small mixing bowl and mince using the tines of a fork. Add the garlic, celery, Dijon mustard, mayonnaise, paprika and Cajun seasoning and blend well. (Best if chilled overnight - but not necessary.)
Place the olive oil in a medium sauté pan over medium-high heat. Add the turnips and sauté until the brown slightly.
Add the shrimp and cook for about 7 - 10 minutes until just pink.
Remove the pan from the heat and let cool for about 30 seconds. Add the remoulade sauce and toss to coat. Serve.
Nutrition Facts
Serving size: about 1 cup
Servings: 4
Amount Per Serving
| Calories 200 | Calories from Fat 46 |
| % Daily Value |
| Total Fat 5g | 8% |
| Saturated Fat 1g | 5% |
| Monounsaturated Fat 2g | |
| Trans Fat 0g | |
| Cholesterol 225mg | 75% |
| Sodium 499mg | 21% |
| Total Carbohydrates 12g | 4% |
| Dietary Fiber 3g | 13% |
| Sugars 6g | |
| Protein 26g |
| Vitamin A 16% | Vitamin C 49% |
| Calcium 11% | Iron 20% |
| Vitamin K 31 mcg | Potassium 301 mg |
| Magnesium 61 mg | |