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Seared Shrimp Salad with Warm Andouille Dressing

Food • Fresh Food Fast with Emeril • Recipes

New Orleans has always been a great food town, and nobody knows that better than Emeril Lagasse!  On this show Emeril takes us to some of his new favorite fresh New Orleans spots, Cochon Butcher and Crescent City Farmers Market, for some traditional and new ingredients.   Back in his kitchen, he use these ingredients to make dueling shrimp – a seared salad style and the new NOLA barbecue style, beer poached boudin with grain mustard, a dynamite charcuterie sandwich using housemade duck pastrami and andouille crusted black drum fish with pecan butter sauce served over quick sauteed spicy kale.  Ooo-wee, you will feel like you are in the French Quarter!

Prep time: 5 minutes Inactive Prep: 1 minute Cook: 15 minutes Total: 21 minutes

Yield: 2 to 4 servings

Ingredients

  • 1 pound large shrimp, peeled and deveined
  • 1 tablespoon Creole seasoning
  • 1/2 teaspoon salt
  • 2 tablespoons olive oil
  • 8 ounces andouille sausage, casing removed and diced
  • 1 shallot, diced
  • 2 cloves garlic, chopped
  • 2 tablespoons torn fresh flat-leaf parsley
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon balsamic vinegar
  • 1 (5-ounce) bag prewashed mixed greens (about 8 cups)
  • Simple Croutons (see Episode 1 for recipe)
  • Emeril’s ESSENCE Creole Seasonings (see Episode 1 for recipe)

Directions

  • Sprinkle the shrimp with Creole seasoning and salt. Toss the shrimp to coat completely. Reserve.
  • Heat 1 tablespoon of oil in a large skillet over medium-high heat. When the oil is hot, add the seasoned shrimp and saute for 2 minutes. Turn the shrimp and cook for another 2 minutes. Remove the skillet from the heat.
  • For the dressing: Heat another skillet over medium heat. Add the remaining olive oil and andouille sausage and let render for 3 minutes. Add the shallot and garlic and saute for 3 minutes. Add the parsley, salt and pepper to taste. Deglaze with balsamic vinegar.
  • To serve: Place the salad greens on a platter and top with seared shrimp. Dress the salad with the andouille mixture and croutons. Serve the dish immediately.